Line a baking sheet with parchment paper and set aside.
Add the oats, peanut butter, vanilla, sea salt, and morsels to a bowl and set aside.
Combine the maple syrup, vegan butter, and cocoa powder in a sauce pan and bring to a boil over medium-low heat while stirring constantly.
Once lightly boiling, continue to boil for a minute, remove from the heat and stir in the ingredients in the set aside bowl.
Using 1/4th cup, scoop the batter onto the prepared baking sheet into desired cookie shapes. Sprinkle with chopped peanuts and place in the fridge for 30-45 minutes.