Preheat your oven to 350º F and line a baking sheet.
Prepare your flax egg. See instructions in the ingredients. Set aside.
Melt the coconut oil in a saucepan on low on the stovetop. Let cool for a few minutes. Then combine the peanut butter, coconut oil, maple syrup and vanilla all together, until smooth.
Combine all the dry ingredients together in a separate bowl.
Combine the wet ingredients with the dry ingredients. I used my Kitchen Aid for this but you can hand stir just takes a little longer!
Take a melon ball scoop and scoop out 12 balls from the dough. Flatten them with a wet fork (dipping it in water, so the batter doesn't stick to it).
Pop in the oven for 12-14 minutes.
Cookies should be golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a baking sheet for 10 minutes!
optional: to dip the cookies in chocolate. Melt 1 tablespoon of coconut oil over a low temperature in a saucepan. Add 1/2 cup of chocolate chips and stir until fully melted. Dip your cookies in it or drizzle over the cookies. Pop in the freezer for roughly ten minutes so the chocolate can harden. ENJOY!