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

In a food processor, blend the quick oats until they reach a flour-like consistency.

Add the soaked pitted dates and natural peanut butter to the oat flour and blend until a cohesive dough forms.

Roll about a tablespoon of the mixture into a ball and flatten into cookie shapes on the lined cookie sheet.

Bake for 10-12 minutes, rotating halfway, until the bottoms are golden brown.

Allow cookies to cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

Store in a covered container at room temperature for 7-10 days or refrigerate for longer freshness.