Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper.
In a large bowl, add coconut sugar, organic cane sugar, and vegan butter. Use an electric mixer and cream vegan butter and sugars until incorporated. Add vanilla extract and almond butter and mix again.
In a small bowl, combine oat flour, almond flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine. Add flour mixture to butter mixture and stir to combine. Fold in the gluten-free oats. Using a tablespoon, scoop dough and roll into a ball. Place dough balls 2 inches apart on lined cookie sheet. You want 24 cookies total.
Bake for 9-10 minutes until edges are set and tops are golden brown. Allow cookies to cool for 5-8 minutes on cookie sheet before transferring cookies to a wire rack to cool completely.