In a saucepan over medium heat, combine the coconut oil, milk, sugar, and cocoa powder. Stir over heat until everything has melted.
Bring the mixture to a boil and keep it there for one minute (use a timer to get this exact). Then remove the pan from heat.
Stir in the peanut butter and vanilla. Continue stirring until the peanut butter is melted and combined with the rest of the ingredients.
Pour in the oats and stir to combine.
Use a cookie scoop to drop rounded cookie balls onto prepared baking sheets. You can hover the pan a few inches over the counter and drop it a few times to flatten the cookies slightly.
Set cookies aside to allow them to set. This can take about an hour at room temperature, but can be sped up by placing them in the fridge for about 30 minutes.
I recommend using creamy, homogenized peanut butter rather than a natural style. The natural style is a little runny and may not allow the cookies to set properly.You can substitute Swerve or your favorite zero-calorie sweetener to reduce the overall sugar content.I recommend using quick oats, but if you use old-fashioned oats, run them through a few pulses with a food processor or blender first.Store these cookies in an airtight container in the fridge for up to four or five days. They can be frozen for up to two months.