Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
Place the dates in a bowl. Cover them with boiling water. Let them soak and soften for 5 whole minutes.
In a small bowl, vigorously stir together the ground flaxseed, water, and apple cider vinegar. Set mixture aside for 5 minutes to thicken/gel slightly.
Once the dates are softened, drain and transfer them to the bowl of a food processor, fitted with the “S” blade. Add the flaxseed mixture, coconut oil, almond butter, and vanilla. Run the food processor on high until you have a relatively smooth paste, stopping at one point to scrape down the sides of the bowl.
Add the almond flour, coconut flour, salt, and baking soda to the food processor. Run the motor on high until you have a sticky and unified dough, stopping at one point to scrape down the sides of the bowl.
Scrape the sticky cookie dough out into a medium bowl. Fold in the chocolate chips with a spatula until they are evenly mixed throughout the dough.
Drop heaped tablespoons of the cookie dough out onto the baking sheet. Once you’ve scooped all of the dough, lightly oil your hands. Roll and flatten each portion of dough and arrange on the baking sheet. These cookies will not spread as they bake, so they won’t need much space.
Bake the wonder cookies until deep golden on the undersides and lightly cracked on top, about 11 minutes. Cool cookies on the baking sheet. These cookies are optimally enjoyed the day that they are baked.