Preheat oven to 350ºF.

In a small bowl, combine the ground flax seed and water and allow to sit for 3 minutes

In a mixing bowl add coconut oil, coconut sugar, peanut butter and vanilla until well mixed.

Add flax mixture, gluten free flour, baking soda, cocoa powder and rolled oats until well combined.

Spoon approximately 1/4 of dough onto a lined baking sheet about 2” apart.

Bake in the oven for 9 minutes. Remove from oven and allow to cool completely on cookie sheet.

Store in a container at room temperature for up to 7 days.