Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Add rolled oats and almonds to food processor. Pulse for several minutes until mixture turns into a crumbly meal. Set aside.
Grind flax seed in coffee grinder or with mortar and pestle. Add to 3 tablespoons of water and set aside to thicken for at least 5 minutes.
Using either a hand mixer or a stand mixer, beat together the coconut oil and almond butter until it reaches a smooth consistency. Add sugar in the raw and brown sugars and beat for a couple of minutes more. Pour in flaxseed mixture and vanilla until well-combined.
Add the baking soda, baking powder, salt and oat/almond meal to bowl and beat until combined. Your dough should be slightly sticky. If it is too dry, add unsweetened almond milk 1 tablespoon at a time to moisten.
Fold in the chocolate chips and shredded coconut.
Shape the dough into little balls rolling it in your hands until smooth. Place the balls (you should have about 12 of them) on your prepared baking sheet leaving enough space in between so the cookies have room to expand.
Bake for 14-15 minutes, until the bottom of the cookies turn golden brown. Remove and let cool before serving so the cookies don't fall apart.