Preheat the oven to 350 degrees, then line two baking sheets with parchment paper.
Add rolled oats to NutriBullet or Ninja and grind into fine flour consistency, set aside.
Add almond butter and coconut oil to large mixing bowl. Use electric mixer with paddle to cream 2-3 minutes until smooth and creamy. Stopping to scrape down sides as needed.
Add coconut sugar and honey, cream another 1-2 minutes, pausing midway and adding vanilla extract.
Add baking powder and salt to oat flour, then slowly add to mixing bowl while paddle attachment is moving on low speed until all flour has been added. Slowly increase speed until blending on medium high.
Pause mixer, scrap down sides and determine if dough needs almond milk. If it’s too dry and hasn’t come together as dough, add 1 tbsp almond milk, blend and check again. Add small amounts (1/2-1 tbsp) of oat flour or almond milk as needed until you have a semi sticky dough.
Sprinkle extra oat flour on clean flat surface or parchment paper, and begin to roll out the cookie dough. Add the oat flour to your rolling pin as well.
Once dough is rolled out into 1/8”-1/4” thickness, press cookie cutters down firmly, use a metal spatula pick them up and move them to parchment lined tray. Once your pan is full of cut out shapes, add additional confetti sprinkles, if desired, and press down into batter gently.
Bake cookies for 8-10 minutes depending on size of cookies. I baked mine for 8 minutes. Allow cookies to cool on pan 2-3 minutes before removing. Repeat process with remaining dough. Yield 12-14 medium-large cookies.