Preheat oven to 350F (180C). Mix 2 tablespoons ground flaxseed with 6 tablespoons water to make flax eggs and set aside.
Mix together the oats, flours, baking soda, and salt and set aside.
Using a stand or hand mixer, beat together the coconut butter, date paste and molasses. Add 1 tablespoon milk, flax eggs and vanilla extract. Keep beating until everything is combined well.
Using the paddle attachment on your stand mixer, or a spoon, add in dry ingredients and mix. Add more milk if needed. You want it the consistency of soft play dough. Add chocolate chips. Mix until just combined.
Using your palms, roll into dense smooth balls and put on parchment lined cookie sheets. These don’t settle down when cooking. You can also just use a spoon to drop spoonfuls, but they won’t be as dense when baked.
Bake for 11-13 minutes or until they begin to brown. Cookie balls will harden a bit more as they cool. You don’t want to over bake them or they won’t get that partially raw middle.
To make this nut free, use a nut free milk in place of the almond milk.
To make this coconut free, you can try subbing the coconut butter with oil or vegan butter but the consistency will be different, and it will not be an oil free recipe anymore.
You can also sub in 1/2 cup dairy free yogurt or applesauce (or a combo of the two) to keep this oil free, however when I tried this it yielded more of a muffin type consistency rather than a dense cookie dough type ball.