In a large saucepan over medium-high heat, bring the butter, maple syrup, coconut sugar, and cacao powder to a rolling boil. Cook for 1 ½ minutes, stirring constantly.
Remove from heat. Stir in the vanilla and almond butter until smooth. Then add the shredded coconut, quick oats, and almonds (if using). Mix well.
Spoon the batter in 1 tablespoon scoops onto a baking sheet covered with parchment paper.
Place in the freezer for 15 to 20 minutes or until hardened.
Store in a Ziploc bag in the freezer.
Recipe by Natural Living Family with Dr. Z & Mama Z at https://naturallivingfamily.com/healthy-no-bake-chocolate-oatmeal-cookies/