Soak the dates in boiling water for 10 minutes. Drain the excess water.
Make a date paste: Blitz dates in your food processor to make a paste. (If you don’t have a food processor, see note 2)
Add the dry ingredients, followed by the wet ingredients to the food processor. Blitz for a couple minutes until all combined. You might need to stop and start it a few times and get a spoon into the mixture to loosen it up so that it mixes everything together evenly.
Once mixture has come together into a cookie dough, remove from food processor into a new clean bowl.
Prepare cookie trays/sheets by lining with baking paper or silicone baking mats.
Spoon out the cookie dough with a dessert spoon and roll between your hands to form a golf ball sized ball. (Note if your hands get sticky, wash and dry thoroughly, then star rolling again)
Once all the dough has been rolled, you should have about 20 balls.
Use the back of a fork to gently press down to flatten slightly. If, after a couple, the fork begins to stick to the dough, wash it under water to remove excess dough and dry the fork and begin pressing down the balls again.
Once all balls have been pressed, bake in a fan oven at 160 degrees C /325 degrees F for 18 minutes
Let cookies cool in the baking tray once you remove them from the oven. Once cooled, place on a wire rack to come to room temperature.
Store cookies in an air tight container at room temperature for 3 to 4 days.