• Line a cookie sheet with parchment paper. Set aside.
• In a medium-size saucepan, add fresh creamy peanut butter, maple syrup, melted coconut oil, and vanilla extract.
• Heat under medium heat, stirring constantly to combine and form a consistent mixture.
• Remove from heat and stir in cocoa powder, quick-cooking oats, and chopped almonds - if used. Stir until fully combined and a cookie dough forms.
• Scoop some batter with a tablespoon, then transfer it onto the prepared cookie sheet. Press the top of the cookie with the back of a spoon to gently flatten and shape the oatmeal chocolate cookies.
• Repeat these steps until no more cookie dough is left.
• Freeze the cookie sheet for 10 minutes to set the cookies, then refrigerate the cookies in an airtight container.

Storage

• Store in the fridge in a sealed box for up to 7 days. After that time, the no-bake cookies are still tasty but get sticky as moisture evaporates.
• Freeze in an airtight box or silicone bags and defrost 1 hour before eating on a plate at room temperature on your countertop.