Preheat oven to 350 degrees F. Line the cookie sheets with parchment paper.
In a medium bowl mix together the rolled oats, almond flour, coconut sugar, baking soda, cinnamon, and salt.
In a large bowl, mix together the almond butter, maple syrup, almond milk, and vanilla.
Fold the dry ingredients into the wet ingredients. The dough will be very sticky.
Refrigerate the cookie dough for a minimum of 30 minutes
Scoop about 2 tablespoons of cookie dough onto the baking sheet, leaving about 2 inches between each round of cookie dough.
Bake for 10 minutes until golden brown.
Allow the baked cookies to rest on the cookie sheet for 10 minutes before transferring them to a cooling rack to cool completely.