Meanwhile, soak dates in very hot water (just boiled) for 5 minutes. Then drain the water and dice up the dates.
Combine the dry ingredients together in a large bowl and mix thoroughly, then set aside.
Combine the wet ingredients (including the diced dates) together.
Add the wet ingredients to the dry ingredients and mix until a smooth cookie batter is obtained.
Portion out the cookie batter in one tablespoon amounts (using a measuring spoon) onto a baking sheet lined with parchment or wax paper. Use the back of your spoon to flatten each mound slightly.
Bake in the oven for about 15 -20 minutes, then remove and let cool 5-10 minutes on the baking tray before consuming. (If you can wait that long!)
It is best to let the cookies cool at least 5-10 minutes on the baking tray, as the cookies will harden up slightly upon cooling. If you have more of a sweet tooth, add in a teaspoon or two of maple syrup, agave nectar or honey (for non-vegans). If you don’t have any unsweetened or sweetened dry coconut flakes or shredded coconut on hand, you can omit this from the recipe.
If you don't have pitted dates on hand, you can substitute the amount of dates in this recipe for 2 tablespoons of well mashed ripe bananas.
For best results, use oat flour in this recipe. However, if you don't have oat flour available, you can use white all purpose flour as a substitute. To make your own oat flour, blend up rolled or old-fashioned oats or quick oats in a food processor or blender until fine. For those who are gluten-free, choose gluten-free certified oats.