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Using a large mixing bowl, add the eggs, creamy peanut butter, coconut sugar, and vanilla extract. Stir together until combined using a rubber spatula or beat together using an electric mixer.
Once combined, add the oats, baking soda, cinnamon and salt and mix well. Then add the chocolate chips and mix well until combined.
To chill the dough, cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 4 days, before baking.
Once chilled, preheat oven to 350°F and line a large baking sheet with a silpat mat or parchment paper. Scoop a heaping tablespoon of dough on prepared baking sheet to form about two-tablespoon mounds. Place at least 2 inches apart. Bake for 8-10 minutes or until edges are set. It's okay if slightly underbaked and glossy in the center.
While baking, place the remaining dough back in the refrigerator until the previous batch is done. Repeat the process until all the dough is gone.
Allow cookies to cool on the baking sheet for approximately 10 minutes then transfer to rack to cool completely. Keep in an air tight container for 1 week or freeze for up to 6 months.