Add Oat Flour, Cacao Powder, Baking Powder and Salt in another bowl and whisk until well combined.
Form a well in the center of the bowl, then add in the Non-Dairy Milk, Peanut Butter, Coconut Sugar, Vanilla and thickened Flax.
Mix until a thick batter forms, then fold in the Chocolate Chips.
Pour the batter into a greased or lined 9" × 9″ baking tin and spread it around evenly with a spatula.
If you’d like to make a Peanut Butter swirl, spread a thick drizzle or dollops of nut butter on top of the batter, then use a butter knife to swirl everything around.
Bake for 20 to 22 minutes, then let cool in the pan for 10 to 15 minutes before removing.
Transfer to a cooling rack and let cool completely before slicing.<br><br>
Store any leftovers in a container with a loose-fitting lid at room temperature for up to 5 days.
To make Oat Flour, add 1 cup of Quick-Cooking or Rolled Oats to a blender and process until smooth, about 30 to 45 seconds.
Used about 1/4 to 1/3 cup of extra Peanut Butter for the drizzle on top of the Brownies. Enjoy!