In a large mixing bowl, combine 2 cups of gluten-free oats with ½ cup of unsweetened cocoa powder. Use a whisk to blend thoroughly.

In a separate bowl, blend ½ cup of nut butter with ½ cup of your chosen sweetener until smooth and cohesive.

Gradually add the dry ingredients to the wet mixture, stirring with a spatula until a cohesive dough forms.

Using a spoon or cookie scoop, portion out the dough and roll into balls on a baking sheet lined with parchment paper.

Refrigerate the cookies for 15-30 minutes or preheat oven to 350°F and bake for 10-12 minutes until edges are set.

Let cookies cool on the baking sheet for about 5-10 minutes before transferring to a wire rack to cool completely.