Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Measure out all of your ingredients in order for the process to move quickly so the butter stays cold.

In a large bowl, stir together the flour, oats, sugar, baking powder, soda, cinnamon and a big pinch of salt. Grate the cold butter (it must be cold!) over the dry ingredients, then stir and blend it in until incorporated and in tiny pieces throughout the flour. You want it evenly dispersed throughout the flour so there aren’t large pockets of melted butter when the cookies bake.

Stir the almonds, coconut, dates and chocolate chips in the flour mixture. In a measuring cup, whisk together the cream and vanilla extract.

Make a well in the center of the dry ingredients and add the peanut butter. Stir to combine. Add the milk mixture. Stir to bring the dough together. You may need to use your hands to fully bring it together. If it still seems impossible, add more cream about 1 tablespoon at a time.

Divide the dough in equal portions and form into cookies. These will not spread much, so I tend to use 2 to 3 tablespoons, then form them into a cookie that is a little less than 1 inch thick.

Place the cookies on the baking sheet about 1 to 2 inches apart. Brush with cream.

Bake for 10 to 12 minutes, or until the cookies are golden brown. Let cool completely before serving. I like to store these either wrapped in foil or a sealed container at room temperature. They are even good from the fridge!