Line a baking tray with parchment paper. Set aside.

Add the coconut oil, coconut sugar, maple syrup and non-dairy milk to a sauce pan over medium heat. Stir well and bring to a boil.

Once boiling, turn off the heat and remove the sauce pan from the hot burner. Stir in the almond butter until everything is combined.

Add in the quick oats and shredded coconut and stir until all the oats and coconut are coated in the almond butter mixture.

Take heaping tablespoons of the batter (about 2 tablespoons) and drop it onto the parchment paper lined baking tray. Continue until all of the batter has been dropped into cookies.

Place the try in the fridge until the cookies harder, about 1 hour.

If desired, melt the ¼ cup chocolate chips in the microwave using 30 second intervals and then drizzle the melted chocolate overtop of the cookies.

Store the cookies in an airtight container in the fridge for about a week!