Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.

In a small bowl whisk together 1 Tablespoon ground flaxseed and 3 Tablespoons water to make a flax egg. Let rest at least 5 minutes.

In the base of a standing mixer, beat together ½ cup softened plant butter, ½ cup brown sugar, ⅓ cup granulated sugar, and ½ cup peanut butter.

Once light and fluffy add flax egg and 2 teaspoons vanilla. Mix to combine.

In a medium mixing bowl stir together 1 cup flour, 1 cup quick oats, ¾ teaspoon baking soda, ¼ teaspoon salt, and ¼ teaspoon cinnamon.

Slowly add the mixture of dry ingredients into the mixing bowl and stir until well mixed in.

Scoop, using a 1.5 Tablespoon cookie scoop, and spread out on the prepared baking sheet.

Bake for 11-12 minutes.

Remove from oven and allow to cool a few minutes before moving to a cooling rack.

In a medium mixing bowl, melt 2 Tablespoons peanut butter in the microwave.

Add 1 Tablespoon oat milk, ¼ cup powdered sugar, and a pinch of salt. Whisk until smooth.

Spread, drizzle, or dip the cookies in the peanut butter glaze.