Preheat the oven to 350 degrees F. Line a sheet pan with parchment.

Toast the sliced almonds in the oven until lightly browned, about 8 minutes.

In a medium bowl, combine the flour, almond meal and salt. In a large bowl, use an electric mixer on medium speed to beat the almond butter, coconut oil, both sugars and vanilla extract until fully combined, about 1 minute. Mix in the dry ingredients and chopped almonds.

Place 2-tablespoon-size mounds spaced 1 inch apart on the prepared sheet pan. Flatten the dough into 1/4-inch-thick rounds. Bake for 15-18 minutes, until golden brown. Transfer to a rack to cool completely. Store in an airtight container in the refrigerator.