In a medium saucepan, mix together agave and cocoa powder. Heat over medium heat until combined. Stir in almond milk and coconut oil and bring to a boil. Continue stirring and boil for one minute.

Remove pan from heat and stir in almond butter, oats, coconut, vanilla extract, and salt.

Using a spoon or cookie scoop, drop cookies onto wax paper. Let the cookies set up for about 20 minutes in the refrigerator before serving. Store the cookies in an air-tight container in refrigerator for up to one week.

Note-You can use honey instead of the agave if you don't need to make vegan cookies. You can also use regular rolled oats if you don't need the cookies to be gluten-free. You can also replace the almond milk with your favorite milk. And you can also swap peanut butter for the almond butter. These cookies are very adaptable! Enjoy!