2 1/4 cups (225 g) certified gluten free old fashioned rolled oats
1 cup + 2 tablespoons (200 g) pitted medjool dates
2 eggs (100 g, weighed out of shell) + 2 egg yolks (50 g), at room temperature
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a blender or food processor, place about 3/4 of a cup (75 g) of the oats and grind into a powder. Transfer the ground oats and remaining whole oats to a medium-size bowl and mix to combine. In the same blender or food processor, place the dates, eggs and egg yolks and blend or process until mostly smooth. Add the date mixture to the bowl of oats and oat flour and mix to combine well. The dough should be thick.
Scoop the dough out by the tablespoonful and place on the prepared baking sheet in portions about 1 1/2-inches apart from one another. With wet fingers spread each into a disk about 1/4-inch thick. Place in the center of the preheated oven and bake until set in the center, about 8 minutes. The cookies are set when they are no longer shiny. Allow to cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely.