Preheat oven to 350°F. Line cookie sheets with parchment paper.
In a mixing bowl combine the butter, coconut oil, and sugar. Use an electric mixer or stand mixer with the paddle attachment and beat until light and fluffy, about 2 minutes.
Add the ground flaxseed, cornstarch, milk, and coconut extract. Beat again, until all ingredients are combined. Set aside.
In a separate bowl combine the flour, baking soda, baking powder and salt. Stir until combined. Pour in with the butter/coconut oil mixture. Stir until combined.
Add the coconut flakes, chocolate chips, and chopped almonds. Stir until just combined. Note: reserve some of the coconut flakes and chocolate chips to press onto the top of cookie dough balls.
Use a cookie dough dispenser or a large tablespoon to drop cookie dough onto an ungreased cookie pan (or one prepared with parchment paper), roughly 2" apart. Top each cookie with extra coconut and chocolate chips. Bake for 9 - 12 minutes.
Remove the cookies from the oven and allow them to cool about a minute before transferring to a rack to cool completely.
Store cookies in a sealed container. They will keep at room temperature for about 4 days, in the fridge for up to 10 days, or they can be frozen for up to 2 months.