Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small bowl, soak the pitted medjool dates in hot water for about 10 minutes to soften them.

Once softened, blend the dates with the soaking water in a food processor or blender until smooth. This will create a date paste that will sweeten your cookies.

In a large bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix well until fully combined.

In another bowl, mix the date paste, unsweetened applesauce, melted coconut oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be cautious not to overmix.

Fold in the sugar-free dark chocolate chips, ensuring they are evenly distributed throughout the dough.

Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie as they will spread slightly while baking.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.