Preheat the oven to 350º F.

Measure out 1 cup quick cooking oats and place in a blender for 30 seconds to make oat flour. 

In a large mixing bowl, combine the oat flour, peanut butter, baking soda, salt, vanilla, honey and egg. Use a hand mixer to combine - the mixture will be thick.

Use a cookie scoop (my cookie scoop is about 1.5 tablespoons) to scoop dough balls and place on a silicone lined baking sheet. Press the dough balls down using the palm of your hand. Create a criss-cross pattern on the top of each cookie by pressing a fork into the dough. If the fork sticks to the dough, wipe the fork on a paper towel sprayed with non-stick cooking spray. Because the cookies won’t spread much, you can place them closer together and probably fit all of the dough on one baking sheet. 

Place the baking sheet in the oven and bake for 10-12 minutes. The cookies will be soft and tender when they come out of the oven - allow them to cool and firm up on the baking sheet for 10 minutes before moving them to a cooling rack. 

Store the cookies in an airtight container on the counter for up to 3 days. These cookies can also be frozen. Wrap them in bundles of 3-4 cookies in plastic wrap then place inside a ziplock bag and place in the freezer.