Put the peanut butter, chocolate chips, agave and coconut oil in a medium pot and cook on medium high heat, whisking frequently, until smooth and melted. Once melted, remove from heat and stir in the vanilla.
In a large bowl, stir the quick oats and salt together and then pour over the peanut butter mixture. Stir well.
Use a cooking scoop to drop onto a parchment lined baking sheet by 1 1/2 Tbsp sized balls. Then, use lightly damp hands to press the cookies together and flatten about 1/3 inch thick.
Refrigerate until set, about one hour.
Store cookies in an air tight container in then fridge.