In a small saucepan over medium heat, add coconut oil, peanut butter, and maple syrup. Cook until coconut oil has melted and the mixture is homogenous and creamy. Pour into a mixing bowl.

Add cocoa powder to wet mixture. Whisk until smooth. Add oats, coconut, and sea salt. Use a spatula to combine until a sticky but moldable batter forms. Use a small cookie scoop to distribute dough on to a lined baking sheet. Lightly wet your hands and form dough into small discs/cookie shapes. Transfer to the freezer to firm up for 15 minutes.

Store cookies in an airtight container in the freezer for a firmer, crunchier texture and fridge for a softer texture.