Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper or silicone mats.
Combine the oats, sugar, peanut butter, cinnamon, salt and baking powder in a large bowl and stir well until combined. Beat in the whisked eggs and melted butter and stir until the dough is evenly mixed. Fold in the chocolate chunks.
Drop 2 tablespoon-size mounds of dough about 2 inches apart on the baking sheets. Use a damp finger to flatten each mound slightly. Bake until golden on top, 12 to 15 minutes.
Transfer the cookies to a cooling rack and let cool completely.
Not all oats are gluten-free. Be sure to check the label of the oats you choose to use for this recipe.