Ingredients

-¾ cup rolled oats (wheat free oats if desired)

-½ tsp bicarb soda

-1cup peanut butter

-2/3 cup brown sugar

-1tsp vanilla extract

-2 eggs (or 2 tsp flaxseed meal soaked in 2 Tbsp water)

-2/3cup choc chips

-Salt flakes

Method

1. Preheat oven to 160°c, and line a baking tray

2. In a small bowl mix together oats & bicarb soda

3. In a larger bowl mix together until smooth the peanut butter, sugar, vanilla & eggs. When well mixed gently fold in choc chips.

4. Roll cookies into 2-inch dough balls and place 2 inches apart on the prepped baking liner. BARELY flatten the top of the cookie. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop.

5. Bake cookies for 9-12 minutes & remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.

6. Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Sprinkle each cookie with flakey sea salt.