In a large mixing bowl, combine 2 cups of old-fashioned rolled oats with a pinch of salt. Stir until the oats are evenly coated.

In another bowl, mix together ½ cup of natural peanut butter (or almond butter), ½ cup of maple syrup (or honey), ⅓ cup of melted coconut oil, zest and juice of one lemon. Combine until smooth.

Pour the wet mixture over the oats and salt mixture. Gently fold until fully combined and sticky.

Line a baking sheet with parchment paper. Form heaping tablespoonfuls into cookie rounds, spacing them apart.

Refrigerate cookies for at least 30 minutes, or until firm to the touch.

Store in an airtight container for up to a week or freeze for longer enjoyment.