Preheat the oven to 180 degrees C (fan forced), 350 degrees C (fan forced).
In a medium bowl, add the plain flour, wholemeal flour, almond meal, bicarb, ground cinnamon, ground cloves and sea salt. Mix together thoroughly with a spoon.
In another mixing (large) bowl, add the softened butter. Use an electric hand beater on high to beat until fluffy.
Add the peanut butter and egg to the butter and mix again with the electric beaters until all combined.
Add the dry ingredients to the butter mixture, along with the dates. Stir with a spoon until it starts to come together.
Add two tablespoons of milk and use your hands to knead it into a cookie dough. If it’s not moist enough, add 1 more tablespoon of milk to form a solid cookie dough
Break the cookie dough in half, then in half again so you have 4 pieces. Take each piece and make 3 gold sized balls so that you have 12 balls in total. Arrange 6 balls evenly on 2 baking trays, lined with baking/parchment paper.
Use back of fork to push down and flatten cookie balls to about 0.5 of a cm thick in the shape of a round disk. Use your fingers to push together the dough around the edges of the disk if it starts to split. Use fork in a crossways/crosshatch pattern to achieve flat level discs.
Bake cookies for 13 minutes in oven, then remove, let sit for 5 mins. Use a spatula to transfer each cookie to a wire rack to cool to room temperature.
Store cookies in an air tight container at room temperature for 3 days.