Preheat the oven to 350. Line two half sheet pans with parchment paper.
To make the flax eggs, use a fork to whisk together the flax and water. Set aside for 5 minutes to thicken.
Mix the flour, oats, coconut, pecans, walnuts, chocolate chips, baking powder, baking soda, salt and cinnamon in a big mixing bowl.
In a separate medium mixing bowl, add the flax eggs, sugar, oil, and vanilla. Whisk to combine.
Add the wet ingredients into the dry ingredients. Mix with a wooden spoon until it fully comes together.
Using a 3-tablespoon scooper, scoop out the dough, pressing it on the side of the bowl to pack it well. Drop the cookie dough onto the sheet pan, leaving a bit of space in between.
Bake for 15 to 17 minutes, until the cookies are brown around the edges. Remove the sheet pans from the oven, let the cookies sit for a few minutes on the sheet pans and then transfer to a cooling rack to cool completely.
Eat immediately or store in a sealed container. These cookies store really well in the freezer!