Instructions

• In a small bowl, combine 2 tablespoons ground flaxseed and 6 tablespoons water. Stir well, then let sit 15 minutes, stirring occasionally, until thickened to a mousse-like (beaten-egg) consistency.
• Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
• If your peanut butter is very firm from refrigeration, warm it 20–30 seconds in the microwave until easy to stir. In a large bowl, add 1 cup unsweetened natural peanut butter, 1/3 cup pure maple syrup, the flaxseed mixture, and 1 teaspoon pure vanilla extract (optional). Stir until the wet ingredients are fully combined and smooth. An electric mixer can be used if preferred.
• Add 1 1/2 cups quick oats, 1/4 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon sea salt to the wet mixture. Stir until a thick, sticky dough forms.
• Fold in 2/3 cup vegan chocolate chips.
• Portion the dough onto the prepared baking sheet and shape each portion into a disc. The cookies will not spread much while baking, so shape them to the desired final size. If desired, press extra chocolate chips onto the tops.
• Bake for 9 to 12 minutes, or until the edges are slightly golden brown and the tops feel slightly firm.
• Remove the baking sheet from the oven and allow the cookies to cool completely on the sheet before transferring or storing.