Line a large baking sheet with parchment paper. Set aside.

Add peanut butter, coconut oil, maple syrup, and vanilla extract to a large microwave-safe bowl. Cover and place in the microwave for 1 minute at 50% power. Remove from the microwave and stir vigorously until smooth.

Add dark cocoa powder and salt to the peanut butter mixture and stir to combine.

Add oats, one-half cup at a time, and stir until oats are completely coated.

Add rounded tablespoons of peanut butter oatmeal mixture to the prepared baking sheet. Place in the freezer for a minimum of 30 minutes to set.

Remove from the freezer and serve immediately. Store remaining cookies in the refrigerator until ready to serve, or the cookies will lose their shape. Enjoy!