Line two large baking sheets with parchment paper and set them aside.

In a saucepan, melt the butter over medium-high heat. Add the milk, coconut sugar, and cacao powder, and stir until the mixture comes to a boil.

Boil the mixture for 2 minutes, then turn off the heat.

Stir in the vanilla extract, almond butter, and oats until thoroughly combined.

Using a medium cookie scoop, drop portions of the mixture onto the prepared baking sheets. Flatten each cookie with a spoon to the desired thickness.

Let the cookies cool at room temperature for about 30 minutes, or chill in the refrigerator for about 20 minutes until firm.