Line a rimmed baking sheet with waxed paper. Add the peanut butter, coconut oil and maple syrup to a medium sauce pan. Heat over medium low heat until warm, about 2-3 minutes.
Remove from heat and whisk in the cocoa powder, salt and vanilla until smooth and well incorporated. Add the oats, and stir until they're completely coated with the chocolate mixture.
Using a 1 1/2" cookie scoop (about 1 heaping tablespoon of dough), scoop the batter onto the prepared baking sheet and flatten the top slightly as desired. The cookies will be about 1/2" thick. Refrigerate for about 1 hour or until set. Enjoy!