Place the peanut butter and agave syrup in a large bowl.
Place over a pan of boiling water until just melted, or in the microwave for around 20 seconds until just melted - make sure not to overheat it.
Add the oats, ground almonds and cocoa powder and mix well.
Lay out a sheet of baking paper (on a baking tray might be easier) and use a cookie scoop or a spoon to scoop a heaped tablespoon of the mixture onto the baking paper.
Use a fork or the back of a large spoon to flatten down the cookie into a circular patty.
Repeat until you use up the rest of the mixture - you should be able to make around 9 cookies.
Place in the fridge for at least one hour to firm up.
Keeps in an airtight container in the fridge for up to a few days, or in the freezer for up to one month - defrost for at least 30 minutes before eating.
*I wouldn't recommend using maple syrup as it's too liquidy.**You can alternatively use almond flour.Can you bake these No-Bake Cookies?Yes! You can bake these in an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit) for 12-15 minutes.