In a large mixing bowl, combine 1 cup of rolled oats and 1/3 cup of unsweetened cocoa powder. Stir until well mixed.

Spoon in 1/2 cup of creamy peanut butter and fold it into the oat-cocoa mix until well-combined and slightly sticky.

Drizzle 1/3 cup of honey or maple syrup over the mixture and stir until fully incorporated.

Scoop out tablespoon-sized portions and form them into small balls or flatten into cookie shapes on a lined baking sheet.

Chill the baking sheet in the freezer for about 30 minutes to allow cookies to set.

Serve the cookies chilled, perhaps with a glass of cold milk or your favorite plant-based alternative.