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

Bring a small pot of water to a boil, add the pitted dates, reduce the heat, and simmer for 10 minutes until very soft.

While the dates simmer, add the rolled oats to a blender and blend until they form a fine flour.

Transfer the oat flour to a medium bowl, add the peanut butter, and stir until combined and crumbly but holding together when pressed.

Drain the softened dates, place them in the blender with 1/2 cup water, and blend until a thick, smooth paste forms.

Add the date paste to the oat and peanut butter mixture and stir until a sticky, uniform dough forms and pulls away from the sides of the bowl.

Scoop tablespoon portions of dough, roll into balls, and place on the prepared baking sheet, spacing them about 1 inch apart.

Press each ball twice with a fork in a crisscross pattern to flatten to about 1/2 inch thick.

Bake for 10 to 12 minutes, rotating the baking sheet halfway through, until the bottoms are lightly browned and the edges feel set.

Remove from the oven and cool on the baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely.