Makes 12 cookies
Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper or a silicone baking mat.
Place the almond flour, rolled oats, nut or seed butter, date sugar, raisins, and ground flax seeds into a high powered blender or food processor and process until it looks like powder and there are no chunks of raisins or big oat pieces.
Transfer to a mixing bowl and then add the non-dairy milk, chocolate chips, pecans, vanilla, and salt. Mix until everything is combined and the dough forms a sticky ball.
Using a quarter cup measuring cup, scoop up some batter and roll into a ball with your hands. Place the ball onto the baking sheet and repeat so that you have 12 cookie balls, spaced about an inch apart. If you want to get really precise, each ball should weigh about 50-55 grams. Just make sure you have 12 cookie balls, about the same size.
Use the bottom of a glass to press each cookie down so that it is no longer a ball. If you wet the bottom of the glass with a little water before you do this the batter won’t stick as much. When all the cookies are flattened out, wet your hands with water and then roll the glass over the cookies so they spread out a bit. The water on your hands will help the batter from sticking to the glass. These cookies don’t get bigger or spread out as they bake, so the size you make them will be the size they are when they come out of the oven. You can roll them out as much as you want, but 2 inches makes for a satisfying cookie bite.
When all your cookies are rolled out, place them in the oven and bake for 20 minutes.
To make these cookies gluten-free, be sure to purchase oats that specify gluten-free processing.