First, make your oat flour if you don't have any prepared to go. Put 1 ¼ cups old fashioned or quick cooking oats in a blender or food processer and pulse or blend until they become a fine powder. This should take about 1-2 minutes. Transfer to bowl and combine with baking soda, salt and xantham gum.
In another bowl, stir together almond flour, 2 tbsp sugar and scant tbsp melted coconut oil until well combined. Add crushed chips, nuts, chocolate chips, white chocolate chips, coffee, and coconut flakes. Toss gently.
In large bowl, use a stand or handheld mixer to cream together butter and sugars until light and fluffy. Add egg and vanilla, beat until completly combined, stopping to scrape sides and bottom of bowl as needed.
Reduce speed and add oat flour mixture until the dough just comes together. Use a spatula to gently fold in the bowl of mix-ins. The batter will be thick.
Scoop out by 1-2 tablespoons and roll into balls. Refrigerate for at least 1 hour, and up to three days. When ready to bake, preheat oven to 350° and prep a baking sheet with parchment paper or aluminum foil sprayed with cooking spray.
Place cookies 2-3 inches apart on prepared sheets and bake for 12-16 minutes, depending on size. You want them just browning on the edges and with the centers appearing slightly underbaked. Allow to cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely. Store in an airtight container at room temperature for 3-5 days