Step 1

Line a cookie sheet with waxed paper, set aside.

Step 2

Combine peanut butter, honey salt and coconut oil in a saucepan and heat, stirring continuously, until melted and well-combined.

Step 3

Stir in vanilla and cocoa powder.

Step 4

Add quick-cooking oats and mix well.

Step 5

Add coconut and stir until completely combined.

Step 6

Drop 1 TBS portions of mixture onto your prepared baking sheet. Continue until you’ve used all your cookie mixture.

Step 7

Let cool in the refrigerator or freezer until hardened.

Step 8

Serve cold or frozen!

Step 9

Store in an airtight container in the refrigerator!