Instructions

1. First make flax egg. In a small bowl stir together 2 Tablespoons ground flax seed and 6 tablespoons warm water and set aside for 15 minutes.
2. Preheat oven to 350°F, line a baking sheet with parchment paper and set aside.
3. In a large bowl, whisk together dry ingredients: rolled oats, oat flour, cinnamon, baking powder, baking soda and salt.
4. In a medium bowl, whisk together wet ingredients: peanut butter, coconut oil, coconut sugar, flax eggs and vanilla until well mixed.
5. Pour wet mixture over dry mixture and using a rubber spatula, fold the ingredients together until well combined.
6. Using medium (1 ½ Tablespoons) cookie scoop drop balls of cookie dough onto the prepared baking sheet, leaving 2 inches space apart. Using a spoon, slightly flatten cookies to desired thickness (They will not spread much during baking) and make a small dent in the center. If the edges crack and fall apart when press the cookie, shape them with your fingers.
7. Bake for 10-14 minutes until gets nice golden-brown color and slightly firm to touch. Transfer cookie sheet to cooling rack and again press each cookie in the center with a spoon to make enough space for peanut butter filling.  Cool completely.
8. Drop peanut butter on each cookie and slightly spread with a spoon. Transfer the cookies on a rack.
9. Melt chocolate chips and coconut oil and pour over each cookie.