In a large mixing bowl, combine old-fashioned oats and cocoa powder. Stir until well blended.

In a separate bowl, whisk together honey (or maple syrup) and peanut butter (or sunflower seed butter) until smooth.

Pour wet mixture into dry ingredients and fold until evenly coated.

Line a baking sheet with parchment paper and scoop mixture onto it, flattening each mound slightly.

Chill cookies in the refrigerator for at least 30 minutes.