Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.  Lightly spray the parchment paper with nonstick spray.  

Combine 1 tbsp finely ground flax meal with 3 tbsp water and let sit for 5 minutes before adding to the dough OR follow the instructions to make 1 egg using your egg replacer of choice.  

Place the oats in a food processor or blender (I used a vitamix) and pulse until finely ground.  

In a medium size bowl combine the ground oats, flour, salt, and baking soda and whisk to combine.

In a large bowl or stand mixer beat the softened butter and sugar until light and fluffy.  Add the egg, vanilla, and peanut butter until combined.  

Add the dry ingredients to the wet in 2-3 segments and mix on low speed until thoroughly incorporated.  Add the chocolate chips (optional) and mix until just combined.  

Form the dough into a ball and place in the center of your baking sheet and form into a football shape that is about 1/2 inch thick.  If you'd rather make a different shape I recommend forming the cake into a rectangle on your baking sheet, or using a circular pizza pan and making a circular cookie cake.  

Sprinkle about 1 tbsp of granulated sugar on the cake and place in oven for about 20 minutes until the edges are slightly darker in color and the cookie seems set.  Be careful not to overcook, the cookie cake will be crunchy once cooled if overcooked.  Remove from oven and let cool completely for about 15-20 minutes.  

Beat the butter, powdered sugar, almond milk, and vanilla on low until light and fluffy.  You may need to add a bit more milk or powdered sugar if your frosting is too thick/thin.  

Place frosting in a piping bag or a ziplock bag and cut the corner off.  Pipe frosting onto cake to make it a football, or decorate it however you'd like! Place cake in the fridge to harden the frosting.  Enjoy!