Peanut Butter Banana Oatmeal Cookies

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
If you have a food processor, blend the bananas, dates, peanut butter, and coconut oil until completely smooth. Otherwise, add to a large bowl and mash very well with a fork.
2 ripe bananas, 100 grams (½ cup) soft dates, 70 grams (½ cup) natural peanut butter, 30 grams (2 tablespoons) coconut oil
Add the rolled oats, nuts, chocolate, cinnamon, baking powder, and salt to the bowl. Use a spatula or wooden spoon to mix very well.
150 grams (1 ½ cups) rolled oats, 50 grams (¼ cup) roughly chopped nuts, 80 grams (⅓ cup) dark chocolate, chopped, 1 teaspoon cinnamon, ½ teaspoon baking powder, ½ teaspoon sea salt
Drop about two tablespoons for each cookie onto the prepared baking sheet. They should be spaced about 3cm (1 in.) from each other but won't spread much.
Bake for 16-18 minutes, until the tops are lightly golden.
Remove from the oven and place the baking sheet on a cooling rack for a couple of minutes, or until the cookies can be handled. Remove and cool completely on the rack.
Refrigerate in a sealed container for up to a week or freeze up to a month.