Preheat oven to 350 degrees and rub a little olive oil on 2 or 3 baking sheets prior to mixing ingredients.
Grind up the whole rolled oats in food processor or nutri bullet. Pour into a large bowl and add the quick oats and all other dry ingredients.
In a separate, smaller bowl, combine all wet ingredients, including brown sugar and peanut butter.
Combine the wet and dry ingredients in the larger bowl with a spoon. Incorporate all ingredients well until a cookie dough consistency is acquired. If the cookies are too dry or powdery, add 1/4 cup of almond milk and mix again.
Form cookie dough into 1 1/2 - 2" balls and place on cookie sheet. Allow about an inch between each ball. Lightly press the cookie dough balls down with a fork.
Place in the oven and bake for 8-10 minutes. At about 6 minutes into cooking, check the cookies to see how much they've expanded or flattened. If they are still thick, flatten them down a little with a fork, and continue cooking.
Let cool for 5-10 minutes and enjoy with some almond milk!