Add coconut sugar, almond milk, and coconut oil to a medium saucepan and bring to a low boil over medium heat.
Once bubbling, swirl pan to combine ingredients and let boil for 1 minute. Remove from heat and add vanilla, almond butter, coconut flour, sesame seeds, sunflower seeds, oats, and salt and stir to combine + fully incorporate all ingredients (see photo).
Drop heaping Tablespoon amounts (I used this cookie scoop!) of the mixture onto the prepared baking sheet and sprinkle with additional sesame (optional).
Let sit at room temperature until cooled and firmed - about 20-25 minutes. They will set but still be a little tender. To speed setting time, cool in the refrigerator.
Leftovers will keep covered at room temperature for 2-3 days, in the refrigerator for up to 5 days, or in the freezer up to 1 month.