Preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.

Transfer the peanut butter, eggs, pure maple syrup, avocado oil, and vanilla extract to a large mixing bowl and mix the wet ingredients together until a uniform sticky substance is formed. Note: I mix everything using a fork, but you can use an electric hand mixer if you’d like.

If the peanut butter has been chilling in the refrigerator (or is not at room temperature), microwave it for 30 to 60 seconds or until it is easy to stir.

Add the oats, cocoa powder, baking powder, cinnamon, and sea salt to the mixing bowl (dry ingredients) and mix until a thick dough forms.

Mix in the chocolate chips.

Drop mounds of dough on the prepared baking pan, making any size cookies you like. I make 9 huge cookies, but the recipe will make up to 20 small cookies. The cookies maintain the same shape throughout the baking process and they do not spread much. For this reason, be sure to shape the dough into the final shape you’re looking for prior to baking. Press extra chocolate chips into the cookie dough balls if you'd like. If you have a small cookie scoop, feel free to use if here to make small cookies.

Bake cookies for 8 to 11 minutes for large cookies or 6 to 8 minutes for very small cookies.

Allow the cookies to cool for a few minutes before serving.