Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a food processor, pulse the rolled oats with the pitted dates until the mixture forms a coarse, sticky dough — small chunks are fine.

Spoon in the peanut butter and process until the mixture is uniformly combined and smooth. Scrape down the bowl once if needed.

Use a tablespoon or a small cookie scoop to drop mounds onto the prepared sheet, spacing them about 1 inch apart.

Slightly press each mound with the back of a spoon or your fingers so they’re flatter than a ball.

Bake for 10–12 minutes, until the edges show a touch of golden color and the centers look set.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.