Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Drain dates and add them, along with the milk and salt, to high-powered blender or food processor. Blend on high until smooth. (you may have to stop and scrape the sides down occasionally)

Whisk together the flaxseed meal and water, and set aside.

Beat together almond butter, date puree, syrup and banana in a large bowl. Add flax egg and mix to combine.

Pour in oats, quinoa flakes, baking powder, vanilla and salt, and stir together. Fold in chia seeds.

Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten them and then sprinkle with the sea salt flakes.

Bake cookies on center rack for 15 - 17 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.

Enjoy at room temp or slightly reheated in a microwave.