In a medium saucepan, combine 1/2 cup of organic coconut oil, 1/2 cup of organic maple syrup, 1/2 cup of organic peanut butter, and 1/4 cup of organic raw cocoa powder. Over low heat, gently stir the ingredients until the mixture is smooth and well blended, which should take about 3-5 minutes. Remove the saucepan from heat once fully combined and glossy.

In a large mixing bowl, add 2 cups of organic gluten-free oats. Pour the melted chocolate-peanut butter mixture over the oats and stir thoroughly until every oat is evenly coated.

Using a tablespoon or a cookie scoop, drop generous spoonfuls of the mixture onto a parchment-lined baking sheet. Aim for a rounded shape, and leave a bit of space between each cookie.

Place the baking sheet in the freezer and let the cookies chill for about 1 hour, or until they are firm to the touch.

Once the cookies are set, remove them from the freezer and transfer them to an airtight container. Store in the refrigerator to keep them firm.