In a large mixing bowl, combine 1 cup of certified gluten-free oats and ¼ cup of unsweetened cocoa powder. Use a whisk to mix them together until fully integrated.

Next, add ½ cup of creamy peanut butter to your oat and cocoa mixture and blend until they form a thick, cohesive dough.

Gradually drizzle in ¼ cup of honey (or maple syrup) while continuously mixing the dough until evenly distributed.

Using a cookie scoop or tablespoon, portion out the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.

Gently flatten each mound to create a cookie shape, aiming for a thickness of about ½ inch.

Place the baking sheet in the refrigerator and let the cookies chill for at least 30 minutes.

Serve the cookies chilled or at room temperature. Store any leftovers in an airtight container in the fridge.