Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a small bowl, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Stir and let sit for 5 minutes.

In a large mixing bowl, combine oat flour, rolled oats, almond flour, baking powder, baking soda, cinnamon, and sea salt. Whisk until well blended.

In another bowl, whisk together the prepared flax egg, almond butter, melted coconut oil, applesauce, maple syrup, vanilla extract, and orange zest until smooth.

Pour the wet mixture into the dry ingredients and gently stir until just combined. Fold in the chopped dates.

Drop spoonfuls of the cookie dough onto the prepared baking sheets, spaced about 2 inches apart.

Bake for 20-23 minutes until the edges are golden and cookies are firm. Remove and cool on the sheets for 5 minutes before transferring to a wire rack.