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.
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.
Rolled oats make the cookie dry. If you want to use rolled oats, bring them to a food processor and pulse them a few times to get a thinner texture.