Preheat your oven to 350 F. Prepare baking sheets by lining them with parchment paper.
Sift together the oat flour, baking soda and salt. Set aside.
In large mixing bowl of stand mixer, cream together the peanut butter and brown sugar for 1-2 minutes. Add vanilla and beat until combined.
While mixer is on low, slowly add the oat mixture. Mix until dough becomes crumbly. Add your almond milk and mix until just combined.
Roll heaping tablespoon-size scoops on cookie dough into balls. Place dough onto baking sheet and flatten by pressing with tongs of fork, creating crisscross pattern.
Bake cookies 8-10 minutes until golden brown. Allow to cool on pan for 2-3 minutes before placing on cooling rack to cool completely.
