Place the coconut oil, cacao powder and 1/2 cup non-dairy milk in a medium saucepan over medium heat, stirring until melted and smooth (this should only take a few minutes).
Turn the heat down to low and add the oats, 2 Tbsp non-dairy milk, peanut putter and vanilla extract, stirring well. Turn the heat off after about a minute.
Add the maple syrup and cacao nibs and mix well.
Roll the cookies into about 1-inch sized balls and place them on a parchment paper lined baking sheet. Press down on the tops to make them look more like cookies and less like balls (unless you prefer ball-shaped cookies, in which case you can leave them this way). Place them in the freezer for about 20 minutes or until they have set up.
Store in the refrigerator for up to one week or in the freezer for up to three months.