In a medium bowl, combine the oats, sugar, baking powder, sea salt, buckwheat flour and cinnamon. Mix and put aside. In another medium bowl, add the 2 eggs and whisk well. Add the peanut butter and whisk again until a paste is formed. Add the maple syrup and vanilla and mix until well combined. Add the dry ingredients and mix again until, again, well combined. Add your chocolate chips and mix once more. Cover the bowl air tight, and place in the fridge to chill for at least 2 hours. I like making the dough at night, putting it in the fridge overnight and then bake in the morning!

Preheat your oven to 350 degrees.

When ready to bake, scoop dough into your hands and roll it into a ball or if you find your dough is too wet for this technique, you can just scoop and place it right onto your sheet. Place onto a parchment paper or greased cookie sheet. Space them out a bit because they do expand! Bake for 10-12 minutes. When you remove them from the oven, let them mostly cool before transferring them to the cooling rack, they are super soft!