Pulse the dates in a food processor until a paste forms. Add the almond butter, flaxseed, ¼ cup toasted coconut, oats, vanilla extract, and sea salt. Pulse until combined (see picture above). It should look like a thick crumb mixture. Pinch the mixture between your fingers to see if it holds. If not, add 1 tablespoon warm water to the mixture and pulse for 15 seconds. Continue if needed until the mixture is sticky (but not too soft—you want it to hold its shape).

Transfer the mixture to a medium mixing bowl and fold in the mini chocolate chips.

Using a mini ice cream scoop or standard-size cookie scoop, portion the dough and roll into smooth balls with your hands. Store the cookie dough balls in a Ziploc bag or an airtight container in the refrigerator for 15 minutes before serving, or for up to 1 week.