Step 1

In a medium-size saucepan (1 or 2 quart) on low heat, add peanut butter, coconut oil, and cacao powder. Whisk until peanut butter and coconut oil melt and mixture is smooth.

Step 2

Remove saucepan from the heat and whisk in honey and vanilla. Whisk until completely incorporated.

Step 3

Stir in the oats and refrigerate for 30 minutes. I put the lid on the saucepan and sit put the pan on a hot pad in the refrigerator. You can transfer the mixture to a plastic bowl with a lid if you prefer.

Step 4

After 30 minutes, form balls out of the mixture using a spring-release scoop. Gently press the top to flatten them into a cookie shape. You can make them as large or small as you want. My spring release scoop was held approximately 1.5 tablespoons of mixture.

Step 5

Refrigerate another hour for the cookies to set.

Step 6

I store these cookies in the refrigerator in an airtight container. If your house is hot, I recommend storing them in the refrigerator so that the coconut oil stays firm and the cookies don't spread.