No Bake Chocolate Cookies (higher protein)

 1/4 cup butter
3/4 cup sugar
1/3 cup maple syrup
5 Tbsp dutch processed cocoa powder
1/3 cup plus 2 Tbsp oat milk
2/3 cup creamy natural peanut butter
1 Tbsp vanilla
1/4 tsp salt
2 1/2 cups high protein old fashioned rolled oats (I use Kodiak brand)
1/2 cup semi sweet chocolate chips or chunks
Flaky salt

Chopped peanuts, if desired

In saucepan, over medium-low heat, add butter, sugar, maple syrup, cocoa powder, and oat milk.  Whisk, allowing butter to melt slowly, until there are no lumps, 1-2 minutes.  Continue to cook for about 8 minutes, whisking often.  Once the mixture is simmering, whisk constantly and cook for about 1 minute or until sugar is completely dissolved.  Reduce heat to low.  Add peanut butter and vanilla.  Whisk until smooth and combined.  Mixture should be thick and fudgy.  Remove from heat.  Add salt and oats, stirring vigorously until combined.  Mixture should be looser than cookie dough. It will set up in the freezer.  Set aside for about 5 minutes, allowing the oats to soak up some of the chocolate mixture.  Using a large spoon or cookie scoop, spoon mixture onto a parchment lined baking sheet.  Top with chocolate chips, pressing them into the surface of the cookies, and sprinkle with flaky salt (and peanuts if desired).  Transfer to the freezer for at least 30 minutes to set. Once the cookies have set, remove from baking sheet and store in airtight container in the refrigerator or freezer.