Place a medium saucepan over low heat and combine the maple syrup, coconut oil, and cocoa powder.
Stir continuously until the coconut oil is fully melted and the ingredients are well incorporated.
Remove the saucepan from the heat source and whisk in the natural peanut butter, vanilla extract, and sea salt.
Add the rolled oats to the liquid mixture and fold with a spatula until every oat is evenly coated.
Line a flat tray or baking sheet with parchment paper to prevent sticking.
Use a tablespoon or cookie scoop to portion out 12 mounds of the mixture onto the tray.
Transfer the tray to the refrigerator and chill for at least 30 minutes to allow the cookies to set firmly.
Store the finished cookies in an airtight container in the refrigerator to maintain their structure.