Preheat oven to 350°F
Add ½ cup rolled oats to food processor and pulse a few times to make oat flour
Drain, rinse, and dry chickpeas, then add to food processor
Add peanut butter powder (6 tablespoons) and water (6 tablespoons) to the processor
Add 4 medjool dates or 8 deglet dates (soaked in hot water for 10 minutes if hard)
Add ¼ cup maple syrup, 2 teaspoons vanilla, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt
Blend all ingredients until combined
Divide dough in half for two variations, or use full batch for one flavor
For chocolate chip cookies: fold in ¼ cup mini vegan chocolate chips
For cranberry nut cookies: fold in ¼ cup cranberries and ¼ cup chopped nuts
For pumpkin spice cookies: make separate batch by replacing peanut butter powder with ⅓ cup pumpkin puree, 2 tablespoons PB powder, and 1 teaspoon pumpkin pie spice; fold in nuts or chocolate chips
Scoop dough onto baking sheet using medium cookie scoop, filling to the top
Gently flatten cookies with hand
Add toppings: chocolate chips on chocolate chip cookies, pecans on cranberry cookies, chocolate chips on pumpkin cookies
Bake for 15 minutes, then check; bake an additional 5-10 minutes if needed
Immediately sprinkle with flake salt after removing from oven
Cool before serving
Store in refrigerator for up to 3 days or freeze leftovers
