Start by lining a baking sheet with parchment paper. This will prevent the cookies from sticking and make for easy cleanup.
In a large mixing bowl, combine the peanut butter, maple syrup, melted coconut oil, vanilla extract, and sea salt. Use a spatula to mix until everything is well combined and smooth.
Gradually stir in the whole rolled oats until they are fully coated with the peanut butter mixture. The mixture should start to thicken as the oats absorb the wet ingredients.
Gently fold in the mini chocolate chips until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Flatten them slightly with the back of the scoop or your fingers to form cookie shapes.
Place the baking sheet in the refrigerator for about 30 minutes, or until the cookies are firm.
Once the cookies are firm, they're ready to be enjoyed! Store any leftovers in an airtight container in the fridge.
