In a food processor, add the raw almonds and blend until grainy (they do not need to be super fine)
Add the oats and continue mixing along with the grainy almonds until you have an almond-oat flour mix.
Next, add the dates to the food processor & continue mixing until your dough becomes crumbly.
Empty the dough mixture into a large bowl and add the baking powder, salt and cinnamon and mix until all ingredients are well incorporated.
Add the coconut milk, coconut oil & vanilla extract to the dry ingredients and mix well to combine.
Refrigerate the dough for 30 minutes to 1 hour to allow the dough to firm up.
Finally, place some baking paper on a large baking tray and shape the cookies into flat circles with the palm of your hand or any desired shape.
Preheat your oven to 180C and bake for 12-15 minutes.