Place the dates in the bowl of a mini-food processor fitted with the chopping blade. Process until the dates are very finely chopped and stick together. With a spatula, transfer to a small mixing bowl. Add the oats and peanut butter. Using an electric mixer fitted with beaters or your hands, mix well.
Divide the mixture into 4 equal amounts. Shape each into a ball. Place one ball between two sheets of waxed paper. Flatten the ball to a 3" diameter cookie. Repeat with each ball. Serve immediately or stack between sheets of waxed paper in an airtight plastic container. Refrigerate for up to 5 days.
Makes 2 (2-cookie) servings
Per serving: 221 calories, 5 g protein, 45 g carbohydrates, 4 g fat (less than 1 g saturated), 0 mg cholesterol, 5 g fiber, 63 mg sodium
