In a large mixing bowl, add your certified gluten-free oats and unsweetened cocoa powder. Whisk until well blended.

Drizzle in your choice of honey or maple syrup, and add the peanut butter or almond butter. Mix until fully integrated.

Use a spoon or cookie scoop to portion out the mixture onto a lined baking sheet. Flatten each ball slightly.

Chill the baking sheet in the refrigerator for about 30 minutes to firm up the dough.

After chilling, serve the cookies as a delightful snack or dessert.