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Preheat the oven to 350F.
Mix the ground flax and water together. Let sit for 10 minutes until thickened.
In a large bowl, beat together the butter, coconut oil, coconut palm sugar, and vanilla until light and fluffy (3-4 minutes).
Mix in the brewer’s yeast, then add the flax egg (flax meal and water mixture) and beat until combined.
In a separate bowl, whisk together the almond flour, baking soda, salt, cinnamon, oats, shredded coconut, and whole flax seeds.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the chocolate chunks and diced dates
Scoop onto a parchment-lined baking sheet.
Bake for about 9–10 minutes, or until the edges are lightly golden and the centers look just set. Bang the pan on the counter as soon as they come out to promote spreading and if youd like use a spatula to press them down very slightly to flatten them a bit.
Let cool on the baking sheet for a few minutes and enjoy warm or room temp. I like to wrap them in parchment then foil and a plastic bag or in a sealed container and place the in the freezer and take a couple out as needed. They will stay fresh at room temperature in a sealed container as well for about 5-7 days