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In a medium bowl, whisk together the gluten-free flour, almond flour, salt and baking soda. Set aside.
In the bowl of a stand mixer, or using a hand mixer, beat the butter, coconut oil, brown sugar and granulated sugar together until smooth.
Add the eggs and vanilla and beat on medium until light and fluffy, about 2-3 minutes.
Add the dry ingredients to the wet ingredients and mix until combined. Stir in the oats, chocolate chips and coconut.
Cover the bowl and refrigerate the dough for at least 1 hour, or up to 3 days.
Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
Bake for 12-14 minutes, or until the edges are golden brown but the centers are still soft.
Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.