Preheat the oven to 375°F and line a large tray with parchment paper.
Chop the dates (remove the pits if they have them) and dark chocolate, set aside.
Blend one cup of the oats in a coffee grinder, blender, or small food processor until you reach a flour consistency. Once blended, add the oat flour to a medium bowl. Add the remaining whole oats, brown rice flour, tapioca flour, desiccated coconut, coconut sugar, cinnamon, baking soda, and sea salt, then mix.
Add the dates and stir to coat - this should help the dates not clump into one big date blob. Add the chocolate, then mix again and set aside.
Make the flax eggs by mixing 2 Tbsp of ground flax and 4 Tbsp of water. Stir and set aside.
In a saucepan, melt the coconut oil and ghee over low heat. Remove from heat and let it cool. Add the maple syrup and vanilla, then mix. Pour this mixture into the dry ingredients and give it a good stir.
Add your flax egg to help hold the mixture together. Mix until everything is well combined.
Place in the freezer for about 15 minutes to let everything sit & hold its shape. DO NOT SKIP, THIS IS IMPORTANT.
After the time has elapsed, shape the cookies into your preferred size *see note #1 from above.
Top with flaky sea salt and place in the oven and bake for about 10 minutes. Check on them and see if they need another minute or two. Bake until golden brown and not completely firm - they'll continue to cook for a few minutes after baking.
