Step 1

Preheat oven to 350° F.

Step 2

In a small bowl whisk together ground flaxseed with water to make your flax egg and set aside.

Step 3

In a large bowl, combine the dry ingredients -- oats, oat flour, sugar, baking powder, baking soda and salt.

Step 4

In another bowl combine the wet ingredients -- flaxseed egg, maple syrup, coconut oil and vanilla.

Step 5

Add the wet ingredients into the bowl with the dry ingredients and stir to combine. Gently stir in the chopped dates and walnuts.

Step 6

Place dough in the fridge to setup for 30 minutes (do not skip this step).

Step 7

Drop rounded tablespoons onto a baking sheet lined with parchment paper or a baking stone. Make sure you space the cookies out because they tend to spread a bit. Bake for 10-12 minutes or until cookies are golden brown.

Step 8

Allow cookies to cool on the pan for 1-2 minutes then gently move to a wire rack and cool completely before eating or transferring to a storage container for later. Store cookies in the fridge for up to 5 days or freezer for up to 3 months.