Preheat oven to 350F. Line a baking sheet with parchment paper.
Mix cacao nibs, oats, coconut, chia and cinnamon in a medium bowl.
In a food processor, add the medjool dates, bananas, natural peanut butter and date sugar and blend by pulsing a few times until fully combined.
Pour the date mixture over the bowl of combined dry ingredients. Stir to combine.
Using a 1/4 cup measure, place 12 scoops of the cookie mixture on to the baking sheet.
Wet the back of a measuring cup and gently press each cookie down slightly.
Bake in a pre-heated oven for about 22 minutes or until you can smell the coconut and the bottoms are nicely browned.
Serve warm or keep in an air-tight container on the counter for up to 4 days.