Add the almonds to a food processor and blend into a grainy flour. Add the oats and continue mixing until you have a mixture of almond and oat flour. It doesn't have to be super fine, if there are some larger pieces of almond left behind, that's ok.

Add the dates to the food processor and blend into a crumbly but sticky dough.

Dump the food processor mixture into a mixing bowl and add the baking powder, cinnamon and sea salt. Mix to combine.

Add the coconut milk, vanilla and coconut oil. Mix to combine.

Refrigerate the dough for 20 minutes. This will help it firm up a bit as the coconut oil starts to solidify.

Pre-heat the oven to 350 degrees.

Press the dough into 12 cookie shapes and place on a baking tray. The cookies will not flatten or change shape as they bake, so press them into the shape you want before baking. 

Bake for 15 minutes.

Let cool completely before handling. Store in a sealed container in the fridge.