Preheat the oven to 350ºF or 180ºC. Line a large baking sheet with parchment paper.
Combine the dry ingredients in a large mixing bowl (the oat flour, almond flour, sugar and baking powder).
Mix the peanut butter and the milk in a jar and whisk or stir to combine.
Add the liquid ingredients to the large mixing bowl (the peanut butter-milk mixture and the flax eggs) and stir until well combined.
Add the chocolate chips and stir until they’re evenly incorporated.
If the dough is sticky, refrigerate covered for about 20 minutes.
Now it’s time to make our cookies! We use this cookie scoop, but you can also use a regular spoon or even your hands. Fill the scoop with dough and just press and release onto the lined baking sheet. Press down slightly to flatten.
Bake for about 15 minutes or until the cookies are golden at the edges, but still a little underdone in the center.
Remove from the oven and let the cookies rest on the hot baking sheet for at least 5 minutes before transferring them to a cooling rack or a serving plate.
Store in a sealed container at room temperature for 3 to 4 days or in the freezer for a month.
Use certified gluten-free oats if needed.
Feel free to use any other type of flour or sweetener. Add more or less if needed.
If you can’t eat peanuts, use almond butter or any other nut butter.