Steam or boil the collard greens for 5 minutes over high heat. Blend in a blender and set aside.
Chop each date into 2-3 pieces and cook them in a sauce pan with the coconut milk and oil for about 5 minutes or until all the liquid evaporates. Stir constantly to prevent burning.
Blend the dates, collards and vanilla for a few seconds until it forms a soft, homogenized paste. Set aside.
Preheat the oven to 400F.
Meanwhile, start making the cookie dough. Mix the coconut oil, sugar, apple sauce, vanilla extract and pink salt.
Using an automatic mixer with a paddle attachment, mix for about 1 minute at medium speed. Add all remaining ingredients and mix until a dough ball forms. To mix by hand, first use a fork, then gradually add the dry ingredients while constantly mixing with a fork and wooden spoon until a dough ball forms.
Roll the dough into a tube, about 2 inches wide, and then cut it into 18 slices. Lay them on a greased cookie sheet and with your fingers flatten each one to around 3/4 of an inch thick. Indent each cookie with your thumb to make a place for the collards icing.
Dollop 1 heaping teaspoon of icing onto each cookie.
Bake 12 minutes at 400F.
Enjoy! Keep in fridge for a longer shelf life.