Preparation Steps

• Line a baking sheet with parchment paper or a silicone mat and set it near the work area for scooping.
• Combine the maple syrup and coconut oil in a small saucepan over low heat. Stir just until the oil melts and the mixture is warm and cohesive — do not boil. Remove from heat.
• Whisk the vanilla into the warm syrup-oil mixture. Sift in the cocoa powder and peanut butter powder, then whisk until smooth and glossy with no dry pockets.
• Stir the ground cinnamon and a pinch of pink salt into the chocolate mixture. Taste and adjust the pinch of salt if you prefer a more pronounced contrast.
• Add the rolled oats to the bowl and fold with a spatula until every oat flake is evenly coated. Let the mixture rest for 5–7 minutes so the oats soften and the mixture thickens slightly.
• Use a tablespoon or small cookie scoop to portion mounds (about 1 tablespoon each) onto the prepared sheet, leaving about an inch between cookies. Press each mound lightly with the back of the spoon if you want flatter cookies.
• Transfer the tray to the refrigerator and chill until the cookies are set, about 30–45 minutes. If you're short on time, place the tray in the freezer for 15–20 minutes instead.
• Once firm, move cookies to an airtight container and store in the refrigerator for up to 2 weeks or freeze for longer storage. Bring to room temperature a few minutes before serving if desired.