Step 1

Preheat the oven to 350F. Line a baking sheet with parchment paper (optional).

Step 2

Transfer the chopped dates and 1/4 cup water to a small sauce pot. Simmer gently over medium-low until the dates are softened, about 5 minutes. Mash the dates with a fork or potato masher to break them down into a jammy consistency.

Step 3

In a food processor, pulse the pecans and oats together until they resemble coarse sand.

Step 4

In a mixing bowl, stir together the broken-down pecans and oats, flour, cinnamon, salt, oil, and maple syrup. The mixture will be sticky and oily but should hold together easily.

Step 5

Form into cookie dough balls using a 1-ounce cookie scoop or by measuring out a large spoonful of dough (roughly 2 tablespoons). Flatten the cookies. Use your thumb to indent the center of the cookies, then transfer ~1/2 teaspoon of date jam to the center.

Step 6

Leave 2-3 inches between each piece of dough on the cookie sheet. The cookies will spread a little while baking. Garnish the tops of the cookies with oats (optional).

Step 7

Bake at 350F for 10-13 minutes. 10 minutes yields very soft cookies, while 13 minutes yields cookies that are drier and a bit crumbly.

Step 8

Remove from the oven and transfer to a wire cooling rack. Enjoy!