01 -
In a large saucepan, heat the peanut butter, coconut oil, and cocoa powder over medium heat until fully melted.
02 -
Turn off the heat and stir in the honey and vanilla extract until combined.
03 -
Stir in the quick oats until evenly coated. Chill the batter in the refrigerator for 30 minutes.
04 -
Shape the mixture into cookie forms and set them on a tray lined with parchment paper.
05 -
Melt the chocolate chips with the coconut oil in 30-second increments in the microwave. Drizzle over the cookies.
06 -
Place the cookies in the refrigerator for 1 hour before serving.