Preheat the oven to 325ºF and line a baking sheet with parchment paper.

In a large food processor fitted with an “S” blade, process the dates and peanut butter together.

Add the ground flax, oat flour, water, vanilla, cinnamon, salt, and baking powder. Process until a sticky, uniform batter is created. Be careful not to over-process the mixture, as the peanut butter can release excess oil when over-mixed (though the cookies will still be okay).

You'll have to decide what size you want your cookies to be, I used a small handful of dough and rolled it into a ball. The original recipe says "a heaping tablespoon" but I probably did at least twice that.

Roll the dough into a ball between the palms of your hands, place on the prepared baking sheet, and flatten slightly until it's more of a disc. Sprinkle with flaky sea salt.

Bake until the edges of the cookies start to feel dry, about 12 to 13 minutes. The cookies will still feel fragile at this point, that's not a concern.

Allow the cookies to cool completely before removing them from the baking sheet and serving. They can be stored in a ziploc...I left mine on the counter (they do soften a bit), though they're technically best texture-wise if you put them in the fridge or freezer.