Gather all your ingredients and tools. Make sure your almond butter is at room temperature, and your coconut oil is melted if you’re using it.
In a large mixing bowl, combine the creamy almond butter, melted coconut oil (or butter), honey (or maple syrup), cocoa powder, and vanilla extract. Use a spatula to mix until smooth and creamy.
Once your base is well combined, add the quick oats and a pinch of sea salt. Stir until the oats are fully incorporated into the mixture.
Using your hands or a spoon, scoop out small portions of the mixture and form them into cookie shapes. Place them on a baking sheet or plate lined with parchment paper.
Refrigerate the cookies for at least 30 minutes. This will help them firm up and hold their shape.
Once the cookies have chilled, they are ready to eat! Store any leftovers in an airtight container in the refrigerator.
