Chocolate Chip Peanut Butter Oatmeal Cookies

-1 Preheat your oven to 350 F.
-1 Whisk together the eggs, sugar, peanut butter and coconut oil until smooth. 
-1 Pour in remaining ingredients except for the chocolate and mix until a dough forms, then fold in the chocolate. 
-1 Refrigerate dough for 20 minutes. 
-1 Remove dough from fridge and line a large baking sheet with parchment paper. Using a small cookie scooper or spoon, scoop out the dough about 1u0022 apart- I bake 12 at a time. You'll get about 20 smaller cookies, but with a larger scooper you can make around 12 larger ones. 
-1 For smaller cookies, bake for 8 minutes then remove from oven. Tap the baking sheet on the stove top twice to flatten out the cookies. For larger cookies, bake closer to 10 minutes. 
-1 Sprinkle each cookie with sea salt and let cool for at least 10-15 minutes.
-1 Keep stored in an airtight container for up to 1 week, or freeze for up to 3 months.