Start by melting the butter or coconut oil in a medium saucepan over medium heat until just warm and fragrant, about 1-2 minutes.
Add the honey and stir until fully blended with the melted butter, creating a glossy, fragrant mixture.
Whisk in the cocoa powder until the mixture is smooth, glossy, and deep brown, about 1 minute.
Remove the saucepan from heat and stir in the vanilla extract for an added flavor boost.
Pour in the oats and fold gently until they are evenly coated with the chocolate mixture, creating a thick, sticky dough.
Add the chocolate chips and fold them into the mixture, distributing melty pockets throughout.
Using a spoon or small scoop, portion out the mixture onto parchment-lined trays, pressing down slightly to form cookies.
Let the cookies sit at room temperature for 15 minutes, then transfer to the fridge to chill for at least 30 minutes until firm and shiny.
Once chilled and set, the cookies will have a glossy surface, crack slightly when bitten, and offer a chewy, chocolatey bite.
