Vegan Chocolate Chip Raisin Macadamia Nut Oat Lactation Cookies

Preheat oven to 350°F (180°C). Mix 2 tablespoons ground flaxseed with 6 tablespoons water to make flax eggs and set aside.
Mix together the oats, flours, baking soda, nutritional yeast, cinnamon and salt in a bowl and set aside. Make sure you break up any clumps, using a whisk works well.
Add the coconut butter, date paste, molasses, flax eggs and vanilla into a large bowl and using a stand or hand mixer, beat until mixed well.
Using the paddle attachment on your stand mixer or a spoon, mix in dry ingredients putting in half first, then the rest. Mix until just combined. Add in raisins, macadamia nuts, and chocolate chips if using. Mix together well.
Using a spoon or small ice cream scooper, drop balls of dough on parchment lined cookie sheets. Pat down flat with your fingers. You want them about 2 inches in diameter.
Bake at 350°F (180°C) for 13-15 minutes or until they become golden brown at the edges. Cookies will harden a bit more as they cool.