Preheat the oven to 350F. Line two large cookie sheets with parchment paper.
In a large mixing bowl, cream together the coconut sugar, peanut butter, and vanilla on medium-high for 1 minute using a stand mixer with paddle attachment.
Meanwhile, in a small mixing bowl, whisk together the oat flour, rolled oats, baking soda, and sea salt. Place the bowl next to the mixer.
With the mixer off, add the oat flour mixture. Then, pour the almond milk over the oat mixture and begin beating on low. Increase speed to medium and beat for 15 seconds or until just incorporated. The dough should pull together into large, moist mounds as it moves around the mixing bowl. If the dough is dry and broken into small crumbles, add more almond milk, 1 tablespoon at a time, and beat until it pulls together until large moist mounds within the mixing bowl.
Stir in the chocolate chunks, white chocolate, nuts, and dates.
Use a cookie scoop or small ice cream scoop to scoop out 1 ½ tablespoon mounds of dough. Drop onto the lined pans, keeping about 1 ½ inches between rows. You should have about 30 cookies. (Note: Depending on the size of your baking trays you may need to bake in batches. That said, these cookies don't spread much while baking, so it's entirely possible to fit 15 to a pan if your cookie sheets are large enough. Alternatively, you can chill any unbaked dough and enjoy it by the spoonful for a sweet cookie dough treat.)
Bake the cookies for 8 to 10 minutes, or until just barely turning golden brown (these cookies don't spread much during baking so rely on time and color rather than overall look/shape). If your oven bakes unevenly between racks, you may need to rotate the pans at the halfway point.
Allow the cookies to cool completely on the pan before moving or enjoying. (If you attempt to move them before they're completely cool, they'll crumble or break apart.)
Store the cookies at room temperature in an airtight container for up to 5 days, refrigerate for up to 2 weeks, or freeze for up to 1 month. I prefer these cookies chilled, so I store them in the refrigerator.