Make your flax eggs by combining your flax seed/meal with the 6 tablespoons of water in a small bowl and set aside for 5-10 minutes.

In a stand mixer, mix your room temperature butter, coconut sugar, brown sugar, apple cider vinegar, and vanilla for 2 minutes until combined

In a separate bowl, combine your flour, cornstarch, baking soda, baking powder, and salt. Mix until combine

Add your flax eggs to your butter sugar mixture then add your flour mixture and incorporate. Don't over mix.

De-pit and chop your dates

With a spatula, mix in your dates, chocolates, and walnuts

Form into balls on a parchment paper lined baking sheet and chill in the fridge for 1 hour (up to 24 hours).

Preheat your oven to 350F at least 30 minutes before baking to ensure your oven is warm enough

Bake your cookies for 19 minutes. Let them cook for 15-30 minutes then sprinkle with sea salt flakes and enjoy!

Can be stored at room temperature for up to 3 days in an airtight container