Preheat oven to 180°C and line baking trays.
In a blender: blend the oats to fine flour consistency. Mix in baking powder and set aside
In a blender: add the potted dates, vanilla extract and water. Blend until smooth.
Add the wet date mixture to the dry oat flour mixture and mix until combined.
Crack the egg into the mixture. Mix until combined.
Add in the chocolate chips. If the mixture is too thick, add a tablespoon at a time of the milk of your choice until the mixture is sticky enough. Adding peanut butter is optional at this step.
Chill in the fridge for 20 minutes.
Once chilled, form cookie dough into circles and place on baking trays.
Bake for 8-10 minutes.
One golden, allow cookies to cool for 10 minutes.