Preheat oven to 350F
In a large bowl combine oats, almond flour, coconut flour, coconut sugar, brewer's yeast, spices, baking soda and salt.
In a separate bowl, combine water and flax seed. Allow to sit for 2-3 minutes.
Add pumpkin, coconut oil to flax seed slurry and whisk together until well combined.
Create a well in the center of the dry ingredients. Mix the wet ingredients into the dry until well incorporated.
Gently fold in the chopped dates, coconut flakes, and chocolate chips.
Chill dough in fridge for 30 minutes
Remove dough from fridge and place 1/3 of the mixture on large sheet of parchment paper.
Cover dough with a second piece of parchment paper and using a rolling pin, shape dough into a large rectangle 1/2" thick.
Transfer the rectangle of dough to a baking sheet and remove top sheet of parchment paper (save it!)
Bake in center rack of oven for 15 minutes. Allow to cool for 5-7 minutes on baking sheet before transferring to counter to cool.
Repeat with remainder of dough!
Cut into 3 inch rectangles and store in the fridge for up to 10 days or in the freezer for up to 3 months.
Alternatively: If you don't want to cook all the cookies at once, you can freeze the dough for future use. Roll it out into 1/2" rectangle, wrap in parchment and plastic wrap, and store in fridge!