In a food processor, combine the gluten-free oats and a pinch of salt (if using) and blend until a fine flour-like consistency is achieved. Add the pitted dates and pulse for about 30 seconds or until they are finely chopped. Incorporate the peanut butter and continue blending until a dough forms.

Scoop out portions of about 2 tablespoons of dough and shape them into small mounds. Arrange the mounds on a tray or pan lined with parchment paper. Optionally, press down with the back of a fork to create a crosshatch pattern on each cookie.

Enjoy the cookies as they are or prepare the optional chocolate glaze. For the glaze, combine melted coconut oil, cacao powder, maple syrup, and sea salt (if using) in a bowl and whisk until smooth. Dip each cookie halfway into the chocolate mixture, allow any excess to drip off, and place back onto the parchment-lined tray. Freeze for 10 minutes, then dip once more if a thicker chocolate coating is desired. Chill again before serving.

Store any remaining cookies in the refrigerator for up to 1 week or in the freezer for up to 1 month. Note that the chocolate glaze may soften at room temperature, so it is best to keep them chilled.