Mix all dry ingredients together in a medium bowl and line a baking sheet with parchment paper. Set both aside.

Add all ingredients in the Wet Ingredients section to a medium saucepan off heat. Transfer to stove over medium heat, stirring frequently and cooking until coconut oil and peanut butter are melted and everything is well blended with no lumps. About 5 minutes.

Dump dry ingredients from the bowl into the wet ingredients. Stir to coat everything evenly.

Scoop about 2 tbs of mixture at a time onto the prepared baking sheet, spaced out evenly. Place the baking sheet in the refrigerator for 2 hours for the cookies to set. Transfer to an air tight container and store in the fridge until ready to eat.

When ready to eat, pull out one cookie and let it sit at room temp for about 5 minutes. Consume and enjoy!