Soak the dates in water and preheat oven to 350 degrees.
While the dates are soaking, mix all of the liquid ingredients except for 1 tsp of vanilla in a food processor. In a separate bowl, combine the dry ingredients.
Set the mixtures aside. In a blender, blend the dates until they are a creamy texture.
In a food processor, combine the previously set aside liquid and dry ingredients. Add 1/2 of the blended dates to the dough. Set the dough aside.
Take the other 1/2 of the blended dates and continue to blend with the extra 1 tsp of vanilla and about 5 Tbsp of water. Continue until a caramel sauce is created.
Roll the dough into about 30 cookies and flatten (they won't spread). Bake for about 10 minutes per cookie sheet.
Once cooled, drizzle each cookie with the caramel salt and top with a pinch of sea salt!