Preheat oven to 350°F and grease or line two baking sheets with parchment paper.
Cream together the sugar and butter until smooth. Add the milk and vanilla and blend.
In a separate bowl, whisk together the oats, sorghum flour, tapioca flour, potato starch, xanthan gum, salt baking powder and baking soda. Add the dry ingredients to the wet and mix until just combined. Add the coconut and almonds and blend until incorporated throughout the dough.
Place by the rounded tablespoon on a greased cookie sheet and bake at 350°F for 15 minutes. Makes 2 dozen cookies.