Gather all your ingredients to ensure a smooth cooking experience.

In a medium to large saucepan, combine the granulated sugar, cocoa powder, almond milk, and dairy-free butter.

Place your saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently for about 1 minute.

Remove the pan from the heat, and stir in the peanut butter until fully blended.

Incorporate the quick oats and the vanilla extract into the mixture, stirring until well combined.

Line a baking sheet with parchment or waxed paper and drop spoonfuls of cookie dough onto the surface.

Allow the cookies to cool at room temperature until they firm up, about 30 minutes.