To prepare the cookies, add the oats, almond flour, baking soda, and salt to a small bowl. Stir to combine and set aside.

Add the dates and water to a small blender. Blend until smooth.

Add the blended date paste, melted coconut oil, and almond butter to your oat mixture. Stir until combined. Add the shredded coconut, chocolate chunks, and pumpkin seeds and gently stir until combined. Set in the fridge to chill for 10-15 minutes.

Preheat your oven to 325 degrees Fahrenheit and line two cookie trays with a silicone liner or parchment paper.

Roll the cookie dough into 14-16 even-sized balls. Place them on your prepared cookie trays and press down gently with the palm of your hand. Bake in your preheated oven for 9-11 minutes, or until slightly golden and soft. The cookies will set as they cool.