No Bake Chocolate Cookies (Healthier)

In a large bowl whisk together the oats, cocoa powder, salt, and espresso powder.

In a small microwave safe bowl, add the peanut butter, maple syrup, and coconut oil. Microwave for 30 seconds to 1 minute or until the peanut butter is softened and the ingredients whisk together into a smooth mixture.

Let the peanut butter mixture cool slightly if it is hot before whisking in the milk, vanilla, and Greek yogurt. Add the oat mixture to the peanut butter mixture and fold together with a rubber spatula until all of the oats are completely coated.

Scoop about 1 tablespoon of the cookie mixture onto a baking sheet lined with wax or parchment paper. Place the cookies into the freezer until they are cold and set.

Store the cookies in an airtight container in the freezer or refrigerator.