Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or Silpat.
Make flax "egg": In a small bowl, mix ground flaxseed with water. Let sit 5-10 minutes until it becomes gelatinous.
Add coconut oil, cane sugar, and coconut sugar to a mixing bowl. Using a hand mixer, mix on low-medium until mixture resembles wet sand.
Add vanilla extract and flax egg. Mix with hand mixer until just combined.
In a separate mixing bowl, whisk together flour, baking soda, and salt.
Add flour mixture to wet mixture and using hand mixer, mix until just combined. If the dough is too firm, add water 1 tablespoon at a time until desired consistency is reached. The dough should be pliable.
Add almonds and coconut to a baking sheet and bake for 6 minutes, being careful to not burn the coconut. Let cool.
Fold chocolate chips, cooled toasted almonds and coconut into the dough.
Using a cookie scoop, make cookies and transfer to baking sheet. Bake for 10-12 minutes.