Preparation Steps

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat and set aside.
• Whisk the peanut butter and maple syrup together in a large mixing bowl until smooth. Add the egg and vanilla, then whisk until the mixture is glossy and homogenous.
• In a separate bowl, stir together the oats, oat flour, baking soda, salt and cinnamon until evenly combined. Breaking up any oat clumps will help the dough come together more easily.
• Pour the dry mixture into the wet ingredients and fold with a spatula just until combined — the dough will be thick and sticky. Fold in the chocolate chips by hand so they distribute without overworking the batter.
• Chill the dough briefly: cover the bowl and refrigerate for 10 minutes to firm up slightly (this keeps the cookies from spreading too much and helps achieve a chewy center).
• Portion the dough into roughly 1 1/2 tablespoon-sized mounds (a small cookie scoop works well) and place them 2 inches apart on the prepared baking sheets. Lightly press each mound with the back of a spoon or fork to flatten about 1/2 inch thick.
• Bake one sheet at a time in the center of the oven for 9 to 11 minutes, until the edges are set and the bottoms are lightly golden. The centers will still look soft — that’s what keeps them chewy.
• Remove cookies from the oven and immediately sprinkle a tiny pinch of flaky sea salt over each cookie if desired. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.