In a large mixing bowl, add the oat flour (or coconut flour) and set aside. In a microwave safe bowl, add your peanut butter and maple syrup and microwave until the peanut butter has melted. Whisk together until combined.
Add the peanut butter/syrup mixture into the mixing bowl with the flour and mix well, until a thick dough remains. If the dough is too thick, add a tablespoon or two of water to loosen it up. If the dough is too thin, add extra flour. Fold through the chocolate chips.
Using your hands, form 12 balls of dough and place them onto a plate lined with parchment paper. Press down on each ball to form a cookie shape. Place the plate in the refrigerator for 30 minutes to firm up.
* Coconut flour or almond flour can also be used. TO STORE: Place cookies in a sealable container and store them in the refrigerator for up to one month (4 weeks). TO FREEZE: Leftovers can be placed in a ziplock bag and stored in the freezer for up to 6 months.