In a large mixing bowl, combine 2 cups of old-fashioned rolled oats and a pinch of salt.

Melt 1/4 cup of coconut oil in a saucepan over low heat.

In a separate bowl, mix together 1/2 cup of natural peanut butter, 1/4 cup of maple syrup, the melted coconut oil, zest from 1 lemon, and 2 tablespoons of lemon juice until smooth.

Combine the wet mixture with the dry ingredients and stir until a uniform dough forms.

Shape the dough into small balls about 1 to 2 inches in diameter and place them on a lined baking sheet.

Chill the cookies in the refrigerator for at least 30 minutes.

Serve chilled or at room temperature and store leftovers in an airtight container.