Preheat the oven to 350 °F. Line a baking tray with a Silpat or baking paper. Set aside.
In the cup of a high-speed blender, combine the chopped dates, flax meal, and boiling water. Stir well to combine and set aside for 10 minutes. Blend the mixture for about 30 seconds until smooth.
Place the dry ingredients into a separate medium-sized bowl and stir to combine. Add the coconut oil and sun butter to the bowl. Add the date mixture and stir to combine. Stir in the chocolate chips.
Using a cookie scoop or two tablespoons, place the cookies with about 1.5 tbsp of dough 2 inches apart on the prepared baking tray.
Bake for 10 minutes. Remove the pan from the oven and cool for ten minutes before handling the cookies. Store in an airtight container in the freezer, or serve immediately. The cookies may turn green due to the reaction between sun butter and baking soda, but they are perfectly edible!