Vegan Peanut Butter Oatmeal Chocolate Chunk Cookies

Preheat the oven to 180°C (350°F) and line a large baking sheet with parchment paper.
In a large bowl, whisk together the peanut butter, coconut oil, milk, and syrup until fully emulsified.
150 grams (½ cup) natural peanut butter, 3 tablespoons melted coconut oil, 3 tablespoons oat milk, 2 tablespoons date or maple syrup
Add the oats, coconut sugar, coconut flour, arrowroot powder, baking soda, salt, and cinnamon to the bowl. Use a wooden spoon to mix until combined and no streaks of flour or sugar remain.
80 grams (¾ cup) rolled oats, 80 grams (½ cup) coconut sugar, 2 tablespoons coconut flour, 1 tablespoon arrowroot powder, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt, 1/2 teaspoon cinnamon*
Add the chocolate to the bowl and fold it in to incorporate evenly.
100 grams (½ cup) dark chocolate, chopped, or chocolate chips
Scoop the cookie dough onto the prepared baking sheet, about two tablespoons per cookie. You should have ten approximately equal cookies. Space the cookies about 6 cm (2 inches) apart, using two trays if needed.
Lightly wet your hands, then use your palm to gently press each cookie to about 1.5 cm (0.6 inches) thick.
Bake for 10-12 minutes, or until the edges are lightly golden but the centre of the cookies are still soft.
Cool for ten minutes on the tray before carefully removing to cool fully on a rack. These are best stored in the freezer in a sealed container (and taste great straight from frozen).