Preheat oven to 350º F. Line a baking sheet with parchment paper; set aside.
Combine flour, baking powder, and salt in a bowl and set aside.
Place sugar, coconut oil, and maple syrup in a medium bowl; mix with a hand-mixer until totally combined.
Crack one egg into sugar mixture and mix until combined. Repeat with remaining egg.
Add extract and peanut butter, mix to combine.
Add oat flour mixture into sugar mixture and mix until a soft dough forms. Place bowl in refrigerator to chill for 20 minutes.
Scoop 24 rounded teaspoons of dough onto the prepared baking sheet, leaving two inches of room between each scoop.
Press the back of a fork into the top of each cookie, turn the fork 90 degrees and press down again to make a crosshatch design.
Bake in preheated oven for 8 to 10 minutes, or until lightly brown around the edges.
Cool until ready to serve. Store remaining cookies in an airtight container at room temperature for up to three days.
The Nutrition Facts box below provides estimated nutritional information for this recipe.