preheat your oven to 350°f (180°c). in a mixing bowl, combine almond flour and oat flour. add creamy peanut butter, maple syrup, and almond milk to the flours. mix until a dough forms.

take a large spoonful of the dough and shape it into cookie rounds. place them on a baking sheet lined with parchment paper.

bake the cookies in the preheated oven for about 13-15 minutes or until they start to turn golden brown. remove them from the oven and let them cool. while the cookies are cooling, prepare the date pretzel filling. in a food processor, combine the medjool dates, runny peanut butter, pretzels, vanilla extract, coconut oil, and dairy-free milk. blend until you get a thick and grainy mixture. if it's too dry, you can add more dairy-free milk.

in a microwave-safe bowl, melt the chocolate chips and coconut oil together, stirring until smooth. once the cookies have cooled, add a little bit of melted chocolate to the top and then a generous amount of the date pretzel filling onto the cookies. you can shape the filling into cookies too to make it easier! the chocolate will hold down the filling on top.

place in the freezer for 10 minutes. remove and dip each u0022twixu0022 cookie into the melted chocolate, ensuring it's fully coated. place the coated cookies back on the parchment paper. allow the chocolate to set by placing the cookies in the refrigerator for about 30-45 minutes. once the chocolate has hardened, your incredible vegan date pretzel twix cookies are ready to enjoy. store any leftovers in an airtight container in the refrigerator.