Add the dates and water to a food processor and blend until smooth.
Transfer the pureed dates to a large mixing bowl along with the peanut butter, oats, and cinnamon. Stir until well combined.
Spoon a heaping 1 TBSP mound of the mixture about onto a ungreased baking sheet. Flatten the mound using the back of a fork while pressing a criss-cross pattern on top. Repeat with the remaining mixture leaving at least 1-inch between the cookies. Sprinkle each of the cookies with just a pinch of kosher salt.
Bake in the preheated oven for 12 minutes. Take out of the oven and allow to cool on a wire rack for 10 minutes.
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