Preheat the oven to 180°C. Line a baking sheet with baking and cooking paper.
In a medium bowl, prepare the dry ingredients and combine the flour, rolled oats, baking soda and salt.
In a stand mixing bowl fitted with a paddle attachment, add the butter, tahini paste, date molasses, egg and vanilla extract; mix until thoroughly combined. Add in dry ingredients and mix until combined. Finally, mix the chocolate chips and Medjool dates until well incorporated. Let it rest in the refrigerator for at least 30 minutes.
Using a small ice cream scooper, scoop the dough into rounded balls. Place about 2" apart on the baking sheet.
Bake for 10 minutes until the edges have browned but not fully set in the centre. Allow the cookies cool on the baking sheet.Sprinkle with flaky salt, and enjoy!