Preparation Steps

• Line a baking sheet with parchment paper or a silicone mat and set aside.
• In a small saucepan over low heat, combine the peanut butter, honey and coconut oil. Stir constantly until the mixture is smooth and just warmed through — about 2–3 minutes. Remove from heat before it begins to boil.
• Whisk the cocoa powder, vanilla and fine sea salt into the warm peanut mixture until fully incorporated and glossy.
• Transfer the mixture to a mixing bowl, then fold in the quick-cooking oats and chopped peanuts with a spatula until evenly coated. Let the mixture sit 1–2 minutes so the oats absorb some of the liquid and the mix thickens slightly.
• If the mixture seems too loose, return the bowl briefly to the still-warm (but turned-off) saucepan and stir over very low heat for 30–45 seconds to tighten the texture—do not overheat.
• Using a tablespoon or small cookie scoop, drop rounded portions onto the prepared sheet about 1 inch apart. Gently press the tops with the back of the spoon to compact each cookie if you prefer a smoother surface.
• Chill the pan in the refrigerator for 25–30 minutes, or place in the freezer for 10–12 minutes, until the cookies are firm to the touch.
• Before serving, sprinkle each cookie with a tiny pinch of flaky sea salt if using. Store leftovers in an airtight container in the refrigerator for up to 1 week.