• Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper, lightly oil the paper if your paper tends to stick to food. Set aside.
• In a medium-size mixing bowl, add all the liquid ingredients: peanut butter, maple syrup, melted coconut oil, and vanilla.
• Microwave 30 seconds to soften peanut butter, then combine with a spatula until it forms a consistent shiny batter. It shouldn't take you more than 1 minute.
• Stir in rolled oats, almond flour, and baking powder.
• Combine until it forms a cookie dough. It gets drier as you go. Stir in chocolate chips if used and keep stirring to incorporate.
• Shape a cookie dough ball. If too dry or crumbly, add a splash of water (think 1 tablespoon max.) to gather ingredients together. This could happen if you used almond meal instead of almond flour. It contains more fiber and can dry out cookie dough.
• Cut the dough into 8 even parts. Roll each part into a ball between your hands.
• Place each cookie dough ball onto the cookie sheet you prepared before. Leave a thumb space between each cookie. They won't expand while baking, but you need some space to flatten the cookies and ensure they don't touch each other for consistent baking.
• Press each cookie dough ball with your fingers to flatten.
• If the sides crumble slightly, use your fingers to soften the edges - see video for tips and tricks.
• Bake at 350°F (180°C) for 12-14 minutes or until the sides are golden.
• Cool 10 minutes on the cookie sheet, then transfer onto a cooling rack. Slide a spatula under each cookie to carefully carry them from the tray to the cooling rack.
• Wait until fully cool down to enjoy. They get crispier with time.

Storage

• Store up to 3 weeks in a cookie jar in the pantry, at room temperature. Don't store them in the fridge, or they will soften. They can be frozen in an airtight ziplock bag and defrosted the day before.