Line a baking sheet with parchment paper or wax paper. Set aside.
In a medium microwave-safe bowl, add peanut butter and honey or maple syrup. Whisk together until well mixed.
Heat in 20-second increments in the microwave until warm and fragrant, and the mixture begins to dry out. Whisk in between heating increments.
Add oats and coconut to the peanut butter mixture. Stir and fold until thoroughly combined and thickened.
Using a 2-tablespoon cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart. Using a fork, flatten cookies to desired thickness.
Chill in the freezer for 15-25 mins, until firm. Enjoy!
Notes
Store in an airtight container at room temperature or in the refrigerator for up to 1 month.
Recipe by at https://laurasglutenfreekitchen.com/2017/07/no-bake-peanut-butter-coconut-oat-cookies/