Salted Chocolate Chip Pistachio Cookie Recipe with Dates

Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper.
To a large bowl, add the butter, sugar, egg, and vanilla and mix with a spoon first, then whisk for 2 minutes until fully combined.
Add the almond flour, oats, baking soda, and sea salt, and gently mix the dry ingredients before fully mixing with the wet ingredients until combined. Stir in the chopped pistachios, pieces of dates, and chocolate chips.
Optional but suggested – CHILL the cookie dough for 30 minutes in the fridge. The chill time will allow your cookies to stay thick and tall. If you bake them right away, they will just spread more but still taste equally delicious.
Using a cookie scoop, scoop a large cookie dough ball onto the prepared baking sheets with space between each cookie. This will make 6 large cookies.
Bake in the preheated oven for 14-16 minutes, or until the bottom is golden brown and the edges are beginning to get golden in color. Sprinkle with flaky salt to level up the sweet and salty combo. Let the cookies cool on a wire rack for 10 minutes, then enjoy!