Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking sheet.

Prepare the flax egg by mixing 1 tablespoon of ground flax and 3 tablespoons of water together in a small bowl. Set aside to thicken for about 10 minutes while you prepare the rest of the dough.

Add the oat flour, oats, baking powder, baking soda, and salt in a large bowl. Stir to combine.

Blend the pitted dates and water together until you reach a thick and smooth consistency. Add the date mixture, apple cider vinegar, coconut oil, almond butter, and prepared flax egg to the large bowl. Stir until fully combined.

Add the chocolate chunks and stir again.

Roll the dough mixture into 14 even-sized balls and place them on the prepared cookie sheet. Flatten each cookie slightly with the palm of your hand (the cookies will not spread out much during baking).

Bake in the preheated oven for 9-11 minutes. Let cool before serving. Store in the fridge or freezer and thaw before serving.