In a large mixing bowl, combine 2 cups of old-fashioned rolled oats, 1 cup of natural peanut butter, ½ cup of maple syrup or honey, and ¼ cup of melted coconut oil. Add the zest of 1 lemon, ¼ cup of fresh lemon juice, 1 teaspoon of vanilla extract, and a pinch of salt. Stir the mixture thoroughly for about 2-3 minutes until everything is well incorporated and you have a sticky dough-like consistency.

Using a tablespoon or cookie scoop, portion out small amounts of the mixture and place them onto a parchment-lined baking sheet. Gently press each scoop down with the back of a fork or your fingers to form cookies about 1 inch thick.

Transfer the baking sheet with your formed Lemon Oatmeal No-Bake Cookies to the refrigerator. Allow them to chill for at least 30 minutes to set. If you're short on time, place the baking sheet in the freezer for just 15 minutes.

Once the cookies have firmed up, remove them from the refrigerator or freezer. They are best served cold. Store any leftovers in an airtight container in the fridge for up to 7 days, or freeze for longer storage—up to 3 months.