In a medium sized bowl combine oats, flour, baking soda, baking powder, and salt. Set aside.
Combine the soymilk and flax seeds. Let rest for about 5 minutes.
In a second bowl beat together oil, sugar, brown sugar, milk, flax seeds and vanilla using a wire whisk.
Fold in half of the flour mixture to moisten, then fold in second half. Just before mixture is completely combined, fold in coconut, chocolate chips and pecans/walnuts.
Preheat oven to 350°F. For each cookie, drop 1/4 cup of dough (about the size of a golf ball) onto a parchment paper-lined or greased cookie sheet. Leave about 2 inches of space between each cookie and flatten slightly with moistened fingers (or moistened back of measuring cup).
Bake in the preheated oven for 14-16 minutes until edges start to brown.
Let the cookies rest on the cookie sheet for 5 minutes, then transfer to wire racks to cool completely.
These will keep for a few days at room temperature, and several months in the freezer.