In a medium saucepan, combine the peanut butter, maple syrup (or honey), coconut oil, and cocoa powder.

Heat over medium heat, stirring frequently, until the mixture is smooth and fully combined.

Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt.

Add the rolled oats to the mixture and stir until evenly coated.

Line a baking sheet with parchment paper.

Drop spoonfuls of the cookie mixture onto the prepared baking sheet, shaping them into cookies if desired.

Refrigerate the cookies for at least 30 minutes, or until firm.

Store in an airtight container in the refrigerator for up to a week.