Samoas Oatmeal Breakfast Cookies (vegan, gluten-free, oil-free, no sugar added)

0 Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. 
1 In a small food processor or blender, add the dates and water. Blend until mostly smooth. Pour into a large mixing bowl. 
2 Add the rest of the ingredients into the bowl except for the chocolate chips. Mix with a spatula until everything is well combined. Fold in chocolate chips. 
3 Scoop cookie dough into big cookie dough balls and place onto the prepared baking sheet. Mine were about 2.5-3 Tbsp. Flatten slightly with your palms (they won’t spread) and sprinkle more shredded coconut on top.
4 Bake for 10-13 minutes until mostly firm to the touch. They will firm up more as they cool. Cool on the baking sheet for 15 minutes. Enjoy warm or place on a wire rack to cool completely. Store in an airtight container on the counter for 3 days or in the fridge for 5 days.