Preheat oven to 350 degrees.
Combine the peanuts, pumpkin seeds, and flaxseeds in the bowl of a food processor. Turn it on and process until smooth (5-10 minutes). Add the coconut oil, honey, and salt. Continue to process until desired consistency is reached.
Transfer nut butter to a medium sized bowl. Add the remaining ingredients and beat with a hand mixer until everything is well incorporated. Stir in the chocolate chips, if using.
Drop dough onto parchment lined baking sheets (heaping tablespoon sized) leaving 1 inch in between each ball. Lightly press each ball down with the palm of your hand. Bake 10 or until the bottoms are lightly browned being careful not to overbake them. Remove the pan from the oven and allow the cookies to cool on the pan for at least 15 minutes. Remove from pan and finish cooling.
Makes 18 cookies.