Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with a piece of parchment paper. Set aside.
In a small bowl, stir to combine the flaxseed meal and water. Set aside.
In a large bowl, cream together the coconut oil, peanut butter, brown sugar, sugar, and vanilla extract until smooth and combined, about 30 seconds. Add in the flaxseed mixture and stir to combine. Add the flour, baking soda, baking powder, and salt and stir on low to combine. Add in the oats and chocolate and stir just until combined. Use a large cookie scoop or spoon to measure out 3 tablespoon-sized rounds of dough. Roll the dough balls and place them 3” apart on the prepared baking sheets. Bake the pans one at a time for about 12-13 minutes or until turning golden around the edges. Allow to cool before removing from the pan.
If you don’t have a problem with using regular granulated or brown sugar, you can substitute that here, however, most standard sugars are not truly vegan. I used Wholesome Cane and Brown Sugar for these cookies.
Be sure that your coconut oil is not liquidy or melted. This recipe was tested using solid coconut oil, although there were some small differences between brands.
If you choose to use chocolate chips or mini chocolate chips instead of large chopped chocolate, the shape of your cookie will differ. I prefer to pat my dough balls down a bit when using chocolate chips as they will not spread quite as much as with the large chunks.
You can substitute GF flour here, although the cookies may spread slightly differently. Test the baking out on one or two to verify that they will bake as you’d like. If they spread too much, refrigerate the dough, and if they stay more puffed than you’d like, slightly press down on the dough balls.
I use Trader Joe’s Pound Plus Baking bar which is accidentally vegan. If you don’t have a variety you love, standard chocolate can be used. Please read my tips above regarding chocolate chips vs. baking bars.