Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl, combine the oats, brown rice flour, almond flour, cinnamon, nutmeg, ginger, salt and baking soda and toss until combined.
Add the maple syrup, peanut butter, flax seed, melted coconut oil and vanilla to a food processor and blend on high until smooth.
Pour the wet mix into the dry mix and mix with a spoon until its fully incorporated and starts to form a dough. You should be able to pick it up and roll it into a ball with your fingers. Add in any toppings that you choose but be sure not to put too much otherwise the cookies won't stay together. Scoop the cookies out 2 tbsp at a time and flatten into large cookies on the baking sheet. You should end up with 10-12 cookies.
Bake for 15 minutes and test to see if they're done. To test it stick a toothpick in the middle of the cookies and see if it comes out clean. Place them on a cooling rack and let cool. These cookies can keep in the fridge all week.
Recipe by Almost Like Mom's at https://www.almostlikemoms.com/loaded-peanut-butter-breakfast-cookies/