Ingredients for 24 cookies

¼ teaspoon kosher salt
½ cup old-fashioned rolled oats, not instant
1 cup dried pitted dates, 4-ounces, chopped
1 cup water
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter
2 tablespoons honey or agave syrup
2 tablespoons reduced-fat or no-stir natural chunky peanut butter
2 tablespoons unsweetened cocoa powder
8 full sheets whole wheat graham crackers, finely ground, about 1 1/4 cups
Cooking spray

For coating:

crushed graham crackers, finely chopped peanuts, low-fat granola, unsweetened coconut flakes  about ½ cup of each, optional

Directions

Combine the dates, water, and lemon juice in a medium saucepan. Simmer over medium heat breaking up any large pieces of dates with a spoon, until the mixture resembles a thick paste, 15 to 20 minutes. Stir in the honey, peanut butter, cocoa powder, butter and salt until evenly combined. Stir in the graham crackers and oats. Remove from heat.

Lightly mist a baking sheet with cooking spray. Drop level tablespoons of the cookie mixture onto the prepared pan. Refrigerate until just chilled and set, about 20 minutes.

Put desired optional toppings in small bowls. Roll each cookie in desired topping and flatten slightly into a plump disk. Cover and refrigerate until firm. Serve chilled.