Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In medium bowl, sift together flour, oats, almond flour, baking powder, baking soda and salt. Set aside.
In large mixing bowl or standing mixing, cream together coconut sugar and coconut oil. Mix in maple syrup, coconut milk and vanilla. Add flour mixture and blend until well combined.
To cookie dough, add sliced almond, chocolate chips, dried cranberries, walnuts and coconut. Mix on low speed, just until well incorporated.
Place 2-tablespoon size scoops {or use large cookie scoop} of cookie dough onto prepared baking sheet. Slightly flatten cookie dough ball with hand.
Bake cookies 10-12 minutes. Cookies with be golden brown and soft to the touch. Allow to cool on pan 5 minutes. Place on cooling rack to cool completely.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2018/01/gluten-free-vegan-trail-mix-cookies.html