• Line two large cookie sheets with parchment paper. Slightly oil paper with coconut oil. Set aside.
• Before you start, choose the amount of sugar you want to use. 1/3 cup makes the cookies low-sugar, less sweet, but also softer. For a sweeter, crunchier cookie, use 1/2 cup sugar of choice - I used coconut sugar or unrefined cane sugar.
• In a medium-size saucepan, add sugar, unsweetened cocoa powder, coconut oil and almond milk. Bring to medium heat, stir slightly and bring to a rolling boil for 1 minute, not more.
• Remove from heat and stir in natural peanut butter, vanilla extract, and sea salt. Stir until well combined.
• Stir in rolled oats and coconut if using. Stir well to evenly cover the dry ingredients with the melted chocolate mixture.
• Scoop some batter onto the prepared cookie sheet - 2 tablespoons make one cookie. The batter is pretty loose, but it will firm up in the freezer.
• If you like, slightly flatten cookies by pressing the top of the cookie with the back of a fork.
• Repeat these steps until no more cookie dough is left.
• Freeze the cookie sheet for 15 minutes or until the cookies are hard and set.
• Transfer the cookies onto an airtight box and store them in the fridge.

Storage

• Store the cookies for up to 7 days in a sealed box in the fridge or freeze for up to 3 months. These no-bake cookies soften and melt fast under 23C, so keep them in the fridge, not in your pantry.
• Freeze in an airtight box or silicone bags and defrost 1 hour before eating, on a plate, at room temperature on your countertop.