Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
In a medium bowl gently whisk together the oats, baking soda, salt, cinnamon, shredded coconut and toasted flax seeds until combined. Set aside.
In the bowl of a stand mixer, beat the almond butter, sugar, eggs and vanilla on low speed until smooth and creamy; approximately 2 minutes.
With the mixer still on low, slowly add the dry oat mixture to almond mixture, mixing just until combined. Remove bowl from the stand and, with a large spoon or spatula, stir in the dark chocolate chunks.
Scoop (approximate) 2 tablespoon rounds of dough onto your prepared baking sheet, leaving enough room between each ball for them to expand. Bake each batch for approximately 10-12 minutes.
Remove cookies from the oven and allow them to cool for 5 minutes before transferring to a wire rack to cool.