Line a cookie sheet with parchment paper.
Add the butter, sugar, cocoa powder, and milk to a medium saucepan.
Stir the contents together over medium heat until the butter melts completely.
Next, bring the mixture to a rolling boil for 2-3 minutes as you continuously stir.
Remove the saucepan from the heat and stir in the SunButter and vanilla.
Once mixed, add in the gluten free oats.
Scoop spoonfuls of the batter onto the parchment paper.
Let cool in the refrigerator or countertop until the cookies are hardened.