Toast the oats and coconut. Place the rolled oats and desiccated coconut in a dry frying pan over medium heat. Stir constantly for 3–4 minutes until the oats smell nutty and the coconut turns a pale golden brown. You’ll hear a faint crackling and see the colour deepen. Tip onto a plate to cool completely.

Melt the wet ingredients. In a medium saucepan, combine the peanut butter, honey (or maple syrup), and cubed butter. Warm over low heat, stirring gently with a silicone spatula. The mixture will transform from a stiff paste into a glossy, smooth sauce that coats the back of a spoon — about 2–3 minutes. Remove from heat and stir in the vanilla extract.

Combine the dry ingredients. In a large mixing bowl, stir together the cooled oats and coconut, ground flaxseed (if using), and fine sea salt. Make a well in the centre and pour in the warm peanut butter mixture. Fold everything together with a wooden spoon until no dry oats remain. The mixture should feel thick, sticky, and slightly glossy — it will hold together when pressed.

Fold in the chocolate chips. Add the dark chocolate chips and fold gently. The residual warmth from the mixture will soften them slightly, creating little pockets of molten chocolate. You’ll see the chips glisten as they begin to melt.

Shape the cookies. Line a baking tray with parchment paper. Using a cookie scoop or two spoons, portion out heaped tablespoons of the mixture. Roll each portion into a smooth ball between your palms — the warmth of your hands will make the surface shine. Place each ball on the tray and gently press down with the back of a fork to create a criss-cross pattern, flattening to about 1cm thick. The edges should be neat and defined.

Chill to set. Transfer the tray to the refrigerator and chill for at least 30 minutes. The cookies will firm up and become firm to the touch. For a more elegant, fudge-like texture, leave them for 45 minutes. You’ll know they’re ready when they lift cleanly off the parchment without bending.

Garnish and serve. Just before serving, sprinkle a few flakes of sea salt over each cookie. Arrange them on a rectangular platter or slate board, and dot fresh raspberries or edible flowers between them for colour contrast. The salt crystals catch the light, and the berries add a pop of acidity.