Preheat oven to 350 degrees Fahrenheit. Line 2 large baking sheets with parchment paper. Prepare your flax eggs in a small bowl, set aside for at least 5 minutes.
In a glass measuring cup or small microwaveable bowl, melt your coconut oil in the microwave for 30-second intervals, until oil is almost completely melted.
Spread the pecans on a small sheet pan and toast in the oven, 5-6 minutes. Let cool completely, then chop roughly.
Place the sugars in a large bowl and stir in the melted coconut oil. Let cool slightly, 1-2 minutes, then whisk in the flax egg and vanilla extract.
In a medium size bowl, add the oat flour, tapioca flour, almond flour, salt, baking soda, and cinnamon. Whisk to combine. Slowly add the flour mixture, stirring as you go, into the coconut oil mixture, until thoroughly combined.
Stir in the chopped pecans, oats, and chocolate chips. Allow the dough to sit for 3-5 minutes before scooping.
Using a spring loaded cookie scoop (or tablespoon), scoop the dough and place them on the prepared cookie sheets, spacing them 2-3 inches apart. Bake the cookies one pan at a time until the edges of the cookies are golden and set and the tops are also golden, 14-15 minutes.
Remove the cookies from the oven and let them cool on the pans.
Cooled cookies can be stored in an airtight for up to 3 days; they will soften slightly and become more fragile as they sit.