Preheat oven to 350°F (175°C). Line a cookie sheet with a silicone baking mat or parchment paper.

Using a stand or hand mixer, mix peanut butter, brown sugar, and oil until smooth. Stir in egg, then mix in vanilla extract, baking soda, flaxseed meal, oats, and whole wheat flour. Stir in chocolate chips (optional but yummy).

Using a 2 tablespoon cookie scoop, scoop uniform size balls of dough onto your cookie sheet. They won’t spread, so they can be semi-close together. Press down slightly with the tines of a fork.

Bake for about 9-11 minutes, until the bottoms start to get golden. Do not remove from cookie sheet until they are cooled. These are very fragile until they have time to set. They’ll still be more crumbly than a normal cookie, but will stay together once cool.

Great for breakfast or for an after-school snack! Store in an airtight container for up to 3 days or freeze for up to one month.