1) Line a baking sheet with parchment paper, wax paper, or a silicone mat.
2) In a large bowl, whisk together the coconut milk, ½ cup of the peanut butter, and
½ cup water until smooth. Add the coconut oil, stevia, vanilla, and salt and mix
until smooth.
3) Using a spatula, fold in the oats, making sure all the oats are well soaked. Let sit
for about 10 minutes, until the mixture becomes firm. Fold in the chocolate chips
and mix with a spatula to evenly distribute them.
4) Using an ice cream scoop, portion cookies onto the prepared baking sheet,
spacing them about 2 inches apart, and press down lightly to flatten them.
5) In a small bowl, whisk together the remaining 2 tablespoons peanut butter and ½
teaspoon water. Drizzle the peanut butter over the tops of the cookies and let set
at room temperature, about 15 minutes. Store wrapped in parchment paper to
keep them fresh up to a week.