Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the Oats:
Add the oats to a food processor and process them into a fine flour.
Make the Dough:
Drain the soaked dates and add them to the food processor along with the peanut butter. Process until the mixture forms a dough that sticks together when pinched.
Shape the Cookies:
Roll the dough into tablespoon-sized balls and place them on the parchment-lined cookie sheet. Press each ball into a cookie shape, as they won’t spread while baking.
Bake the Cookies:
Bake for 10–12 minutes, rotating the cookie sheet halfway through baking. Check the bottoms at the 10-minute mark to ensure they are golden brown. The tops may not change color.
Cool and Store:
Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a cooling rack. Store the cookies in an airtight container at room temperature for 7–10 days.