Prepare a baking tray with parchment paper and set aside.

In a large saucepan combine coconut oil, peanut butter, almond milk, sugar, cocoa powder, and salt.

Turn heat on medium and stir consistently until it comes to a rolling boil.

Reduce heat and allow to simmer for about 4-5 minutes. Stir occasionally making sure to scrape the sides and bottom regularly.

While the wet ingredients are simmering measure out the oats into a bowl and set aside.

Once the peanut and chocolate mixture has come together into a thick shiny sauce like consistency remove from heat and add the vanilla.

Add the oats to the pan and make sure they are all coated.

Scoop 2 tablespoons of the oat and chocolate mixture onto the parchment paper. Shape into even 2 inch rounds and set in the fridge for 30 minutes to an hour to set.

Cookies can be stored in an airtight container in the fridge for up to 5 days.