In a mixing bowl, add 2 cups of certified gluten-free oats and 1/2 cup of cocoa powder. Blend these dry ingredients together until well mixed.

Incorporate 1 cup of your chosen nut butter using a spatula to combine everything into a thick, sticky mixture.

Drizzle in 1/2 cup of your favorite sweetener and stir thoroughly to achieve a sticky dough.

Using a tablespoon or cookie scoop, portion out the dough on a lined baking sheet, pressing each mound into a cookie shape.

Refrigerate the baking sheet for at least 30 minutes to allow cookies to firm up.

Once set, enjoy chilled or at room temperature, and store leftovers in an airtight container in the fridge.