Preheat oven to 350.
Line a baking sheet with parchment paper.
Add almond butter, sugar and brown sugar to a large mixing bowl. Mix with a handheld mixer until combined.
Add flax eggs and vanilla and mix again.
In a separate bowl, stir gluten-free oats, baking soda, pie spice, pecans, pumpkin seeds, and chocolate chunks until thoroughly mixed.
Add dry ingredients to the large mixing bowl and stir until combined.
Scoop cookie dough onto prepared baking sheet, leaving a few inches in between each cookie.
Gently press date pieces into the cookie dough.
Bake for 13 minutes.
Remove from oven and immediately sprinkle with flaky pink salt.
Let cool and enjoy!!
