Combine the Coconut Milk (1/2 cup), Unsweetened Cocoa Powder (1/2 cup), Coconut Oil (1/2 cup), and Coconut Sugar (1 1/2 cup) in a larger saucepan.
Cook the mixture over medium-high heat, stirring constantly until it comes to a boil, then boil this mixture for 2 minutes.
Remove the mixture from the heat, whisk in the Gluten-Free Rolled Oats (3 cup). Then add the Vanilla Extract (2 teaspoon).
From here, you can spoon the cookies onto a parchment-lined baking sheet to cool. If using, add the Almond Butter (1/2 cup) or Almonds (1/2 cup) before portioning into cookies.
These keep at room temperature in a sealed container for 4-5 days. They also freeze perfectly in a well-sealed container for at least 1 month.