1/2 c coconut oil
1/4 to 1/2 c honey, adjust to taste
3 c quick cook oatmeal
1/3 c cocoa powder
2 T vanilla extract
1/4 t coarse salt
Line 2 baking sheets with parchment or silicone baking mats. Set aside.
Melt peanut butter, coconut oil, and honey over medium heat, stirring until completely smooth. Remove from heat and add vanilla. Stir in oats, cocoa powder, and salt until well mixed.
Using a small cookie scoop or 2 spoons, drop cookie balls onto prepared baking sheets and flatten tops slightly. Freeze 15 minutes. Store in freezer tightly covered. Yield ~ 30 cookies.
