Ingredients:
4 cups Organic Oats*
1 cup Organic Unsweetened Coconut Shreds
3 Organic Medjool Dates
3 tsp Organic Panela
2 scoops of KOS Organic Plant Protein Chocolate Chip Mint
1/2 cup Organic Raw Almonds (chopped)
1/2 cup Macadamia Nuts Dry Roasted with Sea Salt (chopped)
1-2 cups Enjoy Life 100% Real Chocolate Morsels
1.5 cups Oat Malk/1.5-2 cups Coconut Milk
1 cup Boiling Water (to soak dates)
1 tsp Simply Organic Madagascar Pure Vanilla Extract
1 tablespoon Trader Joe's Baking Powder*

Directions:
Boil water to soak dates in for 5 minutes. While dates are soaking, blend oats and coconut in Vitamix until they become a flour-like texture. Transfer to Kitchen Aid mixing bowl. Grind almonds and mac nuts in Vitamix (or other blender/food processor) until they are smaller pieces (not too much or you'll end up with nut butter). Transfer nuts to Kitchen Aid mixing bowl along with KOS protein powder, Oat Malk, vanilla extract, and baking powder.

Carefully peel skin off dates and discard it. Save the date water as you will use it. Pit the dates (remove the pit and discard). Transfer pitted dates and most of the date soaking water to the blender. Add the panela to the blender and blend until it is a liquid. Transfer liquid mixture to the Kitchen Aid mixing bowl. Using the whisk attached on the Kitchen Aid mixer, mix all the ingredients on 1-2 until thoroughly mixed. Add chocolate chips and mix again on low until they are evenly distributed.

*Make gluten-free by substituting organic oats for gluten-free oats  
**Not labeled as gluten-free so cross-contamination can occur even though the individual ingredients do not contain gluten
Note: Pure, uncontaminated oats do not contain gluten

Materials:
Kitchen Aid Mixer with Whisk Attachment
Vitamix Blender (or other food processor)
2 Cookie Sheets
Parchment paper
1 Bowl (large enough to soak dates)
Measuring Spoons
Measuring Cups
Hot Water Kettle (or boil water on stove)

Remove dough from Kitchen Aid mixing bowl and form into a big ball. Wrap the ball of dough in parchment paper and refrigerate for 30 minutes. Preheat oven to 375° F. Line 2 large cookie sheets with parchment paper. Once the dough has been refrigerated for 30 minutes, remove it from the refrigerator and form several little balls of dough (from the big ball of dough) and place them on the lined cookie sheets. Flatten the little balls of dough with your hand (or a fork) to form cookies. Bake for 30-35 minutes.

 Makes 2-3 dozen (depending on the size)