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Preheat oven to 350°F (180°C). Line a baking sheet with unbleached parchment paper.
Make oat flour: Blend ½ cup of the oats into a fine flour. Pour into a mixing bowl.
Blend wet ingredients: Add ½ cup of the dates, egg, applesauce and vanilla to the blender. Blend until smooth and creamy.
Make the dough: Add the remaining 1½ cups oats, cinnamon, nutmeg, baking soda, baking powder and salt to the oat flour. Mix.
Pour in the blended date mixture and stir until everything is combined.
Chop the remaining ½ cup dates and fold them into the dough.
Let the dough rest for 10 minutes so the oats absorb some of the moisture.
Scoop about 2 tbsp of dough per cookie onto the baking sheet. Flatten each one slightly because they won’t spread much.
Bake for about 12 minutes, until the edges are lightly golden and the centers are still soft.
Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.