Combine peanut butter, honey salt and coconut oil in a saucepan and heat, stirring continuously, until melted and well-combined.
Stir in vanilla and cocoa powder.
Add quick-cooking oats and mix well.
Add coconut and stir until completely combined.
Drop 1 TBS portions of mixture onto your prepared baking sheet. Continue until you’ve used all your cookie mixture.
Let cool in the refrigerator or freezer until hardened.
Serve cold or frozen!
Store in an airtight container in the refrigerator!
These cookies are best served cold. Coconut oil becomes soft at warm temperatures!
Peanut butter. Any nut or seed butter should work well in this recipe!
Coconut oil. Butter or ghee are great substitutes for coconut oil!
Honey. Use maple syrup for a vegan version of this recipe!
Shredded coconut. If you don’t care for coconut, simply replace it with an extra 1/4 cup quick-cooking oats. However, I think the coconut is one of the ingredients that makes this recipe extra special and delicious! 🙂