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Preheat oven to 350 degrees F. Prepare a mini muffin tin by spraying with non-stick cooking spray.
In a food processor, combine the rolled oats and almonds. Turn on the food processor and blend until the oats and almonds are finely ground. Add the brown sugar, salt and baking soda. Pulse until combined. Add the coconut oil and flax egg and pulse again until evenly combined throughout the mixture. Add milk 1 tablespoon and pulse until the dough starts to form a ball.
Taking approximately 1 tablespoon at a time, press the dough down into the mini muffin cups. Using your finger, press down the middle of each cup making a mini cup out of the dough.
Place in the oven and bake for 10 minutes or until golden brown. Remove from oven. If needed to make a deeper well in the cookies, use the back end of a spoon or spatula to press down in the center. Allow to cool 5-10 minutes.
Once cooled, place ½ teaspoon almond butter into each cup. Sprinkle chopped almonds on top for garnish. Enjoy!
Store in an airtight container for up to 1 week.