Line a large baking sheet with parchment paper.

In a medium saucepan, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cocoa, peanut butter, and vanilla and whisk to combine. Bring to a boil for 2 minutes, stirring often.

Remove from the heat and stir in the oats. Use a 2-tablespoon cookie scoop to scoop the batter onto the prepared baking sheet. Chill for 30 minutes or until firm.