Preheat your oven to 350°, and line a baking sheet with parchment or wax paper.

 If using, assemble chia seed egg substitute (mix together 1 tablespoon ground chia seeds, 3 tablespoons water) and let sit for 5 minutes.

 Combine first 5 ingredients in a large bowl and stir thoroughly.

 Add remaining ingredients to peanut butter mixture; stir until well combined.

 Press 2 heaping tablespoons of mixture into a 2½-inch round biscuit or cookie cutter onto your baking sheet. (I just scooped the mixture into the cookie cutter, then used the back of my tablespoon to press it into a somewhat flat circle.) Continue with remaining mixture.

 Bake at 350° for 14-16 minutes, or until fragrant and golden. Let the cookies cool on the pan.* *Be patient here; I got hungry and tried to move mine too soon and they crumbled a bit. I promise it is worth the wait to let them set!