2 teaspoons maple syrup (optional for more sweetness)
Preheat oven to 350°F and line a large baking sheet with parchment paper.
Add the rolled oats to a food processor, and process until they are well-ground. The oats will turn into finer oat flour, but don’t worry if they are still a little coarse, it helps provide texture.
Remove the oat flour from the food processor and set it aside for later.
Add the peeled bananas and pitted dates to the food processor and blend. This can take a couple of minutes depending on how ripe your bananas are and how soft your dates are. (If your dates are very dry or hard, you can soak them in water for 3-5 minutes before to help soften them a little bit.)
Process the bananas and dates until a smooth texture forms, almost like caramel.
Once the bananas and dates are smooth, add the coconut oil and vanilla and blend to combine.
Add in the cinnamon, baking powder, and salt and process again until combined.
Once combined, add in the oat flour, and process slowly for 15-30 seconds, just until everything is well incorporated. (You can taste your batter at this point, if you want more sweetness you can add the maple syrup. I typically find dark chocolate chips provide plenty of sweetness, but if using cacao nibs I sometimes add a little maple syrup.)
Remove the processor from the base and then remove the blade and set it aside. Carefully stir in the cocoa nibs or dark chocolate chips.
Spoon the dough onto the baking sheet into balls roughly the size of golf balls, it should make 10-12 bites. You do not press down on the dough to flatten – the more rugged looking the better!
Bake cookies for 10 minutes, rotate the pan and bake for another 8-9 minutes until golden brown on the bottom.
Immediately transfer the baking sheet onto a cooling rack for 10 minutes.