Preheat oven to 350°F and line a large baking sheet with parchment paper.
Add the ripe bananas, pitted dates, coconut oil, vanilla and egg into a food processor. Process until smooth.
Add in the cinnamon, baking powder, salt, 1½ cups of the oats and process again until combined, about 5 seconds.
Remove muffin cookie batter and place in medium bowl. Carefully stir in the remaining ½ cup rolled oats, sesame seeds and the chocolate chips.
For each cookie, spoon about 2-3 tbsp of dough into a little mound onto the parchment.
Bake cookies for 10 minutes, rotate the pan, and bake for another 7-9 minutes until golden brown on the bottom. Transfer the baking sheet onto a cooling rack for 10 minutes.
Store in an airtight container and enjoy!