Add the peanut butter, coconut oil, honey and sea salt to a large saucepan and heat over medium low. Stir constantly, heating just until everything has melted and is well-combined. Don't allow mixture to boil. Remove from heat.

Pour the puffed rice cereal into the saucepan and carefully stir it into the peanut butter mixture until all of the cereal is well-coated.

Drop spoonfuls of the peanut butter cookie “dough” mixture onto a parchment-lined baking sheet. Note: don’t attempt to form cookies/balls prior to dropping the dough on the baking sheet, as it will just stick to your hands. Once the dough is on the baking sheet, you can press it together with your fingers to form cookie shapes, or leave them like little nests/drop cookies.

Place the baking sheet in the refrigerator and chill at least 2 hours, or until cookies have set up. You should be able to peel them off of the baking sheet or loosen them up with a spatula after they have chilled.