Double "Triple Threat" Chocolate Chip Cookies

I was a theatre major in college. Big surprise! Look, I even spell "theatre" in the drama-snoot British way, even though I've never been anywhere near England in my life. Well, back in my theatre days, we used to joke around during auditions about the dreaded "triple threat" auditionee, that special scene-stealer who could sing, dance, and act. When I made these cookies, they were so good, they reminded me of a triple threat. Let me explain...
These chocolate chip cookies are "triple threats" in two ways. Firstly, they are vegan, gluten-free, and free of refined sugar (depending on the type of chocolate chip you use). And, secondly, they contain peanut butter, chocolate, and oatmeal. YOWZA! So, they're like double triple threats!
I adapted these from the New Dawn Kitchen: Gluten-Free, Vegan, and (easily) Sugar-Free Desserts cookbook. The only thing I did different from the recipe was that I used maple syrup* instead of brown sweetener and I adjusted my cooking time to a couple of minutes less than the author's suggestion. My first batch was a little dark, and I tend to like 'em kinda smushy.

1 1/4 cups gluten-free all purpose flour
4 teaspoons flaxseed meal
1 cup gluten-free rolled oats or quinoa flakes
1 cup brown sweetener (*I used 3/4 cup of maple syrup)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon xantham or guar gum (I used xantham)
1 teaspoon vanilla extract
1/4 cup oil (I used canola)
1/2 cup liquid sweetener (I used agave nectar)
3/4 cup chunky peanut butter (always use the natural stuff)
1 bag vegan chocolate chips (grain-sweetened if avoiding sugar, fair-trade always)

• Preheat oven to 350 degrees.
• Mix all ingredients in a large bowl, stirring well to incorporate everything together.
• Drop the dough onto a greased cookie sheet. 
• Bake 6 minutes (I baked for 5 minutes), rotate pans, and bake another 4-6 minutes (I stopped at 4 minutes), until they are just becoming crisp around the edges.
• Makes two dozen cookies.