Before you start preheat oven to 180°C (or 170°Cfan bake). Line two oven trays with baking paper.
Blend oats in a nutribullet or food processor until a finer consistency. Alternatively, use buckwheat flour or almond meal.
In a mixing bowl, combine peanut butter, oil/butter and maple syrup/honey until well mixed. Whisk in eggs and vanilla, ensuring mixture is well combined.
Stir in baking soda until well combined then fold through oats and flour/meal.
Using a tablespoon measure, dollop mixture onto oven trays, spread a little to allow cookies to rise. Bake cookies for 12-14 minutes, switching trays halfway through cook time, until just beginning to go golden. Allow to cool completely on trays before storing in an airtight container for up to 6 days.