Melt the Peanut Butter, Coconut Oil, and Maple Syrup together in a saucepan over medium heat. Stir occasionally with a rubber spatula to prevent the bottom from scorching.

Once melted, turn off the heat and add the Vanilla, Salt and Cocoa Powder. Mix thoroughly to combine and be sure there are no clumps of cocoa.

Stir in the Oats. Stir to coat evenly, but don't over mix or your cookies could become dry.

Use a medium-sized cookie scoop to portion into 1.5"-2" cookies on a Silpat or parchment paper. They will firm as they cool, but are equally delicious when warm!

Store in an air-tight container for up to 3 days.