No Bake Chocolate Peanut Butter Cookies

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Lay a sheet of parchment paper over your countertop next to the stove, or on a cookie sheet - It should be large enough to hold 14 cookies.
Have a kitchen or watch timer available.
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In a food processor, pulse the oats about 30 times or until they're broken down into small pieces. Add the peanut butter and raisins and pulse about 10 times until combined. Set this aside.
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Combine the coconut oil, almond milk, sugar or other sweetener, cocoa powder, and salt in a medium saucepan. Whisk well over medium-high heat until the mixture comes to a boil.
Set the timer for one minute (60 seconds). Let the mixture boil for one minute, whisking continuously. Turn off the heat after one minute.
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Add the oat-peanut butter mixture to the pot and stir well with a spatula to combine everything. Let the cookie batter cool for one minute.
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Working quickly, spoon the batter onto the parchment paper using a generous tablespoon of batter for each cookie. The batter will harden as it cools, so it's important to do this quickly!
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If desired, press each cookie with a fork to flatten it. Let them cool at room temperature for 15-20 minutes before eating. If desired, place the pan in the refrigerator or freezer for faster cooling.
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Store any leftover cookies in an airtight container in the refrigerator or freezer.