Preheat the oven to 350 degrees F, and line a cookie sheet with parchment paper.
Melt the peanut butter, coconut oil, honey and pomegranate molasses together over low heat. Stir in the cinnamon and salt. Remove from the heat and allow to cool to room temperature or slightly warmer, and pour into the bowl of a standing mixer.
Add the beat and beat well to completely incorporate.
Reduce the speed of the mixer to the lowest speed and add the flour, baking powder and baking soda.
Manually fold in the oats and chocolate chips.
Using a small ice cream scooper, scoop out little mounds of the cookie dough onto the lined cookie sheet. Bake for 12 minutes. Cookies are done when they just begin to turn a slightly darker brown on the bottom edge. The tops should be soft, but slightly resistant to faint pressure from your finger.