Preheat oven to 375°F. Line baking sheets with parchment paper.

Add almonds to the bowl of a food processor and pulse until the almonds are ground into almond flour.

In a medium bowl, mix the ground almonds, rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.

In a large bowl with an electric mixer, combine the almond butter, coconut oil, honey, brown sugar, eggs, and vanilla extract until well combined.

Add the dry ingredients to the wet ingredients and mix until just combined.

Stir in the coconut, sliced almonds and dark chocolate chips.

Use a medium cookie scoop (about 1 1/2 tablespoons) to scoop the dough onto prepared baking sheets, about 2 inches apart.

Bake in the preheated oven from 8-9 minutes, or until golden brown.

The cookies do not flatten much while baking, so you can use a spatula to flatten them out a bit if you want a flatter cookie.

Allow the cookies to cool on the pans for about 5 minutes before removing them to a wire rack to cool completely.