Preheat your oven to 350°.

Grease a 9" x 13" glass baking dish with coconut oil. Set aside.

Blend 2 c. of gluten free oats in a high speed blender to make 1 ¾ c. of oat flour. Set aside.

Remove the pits from your dates (approximately 14) and chop by hand or chop in a food processor.

In a large mixing bowl, add melted butter, coconut sugar, and eggs. Beat together.

Add oat flour, baking powder, cinnamon, flaxmeal, and coconut flakes. Mix togther.

Fold in one cup of chopped dates. Spread evenly in a 9" x 13" baking dish.

Bake for 15-18 minutes, until the sides become slightly brown.

Cool on a wire rack. Cut into 24 pieces. Store in an airtight conainer for 3-4 days or Freeze bars in an airtight container up to 3 months.