Preheat your oven to 350°F (175°C) for even baking.
In a small saucepan, add the dried dates and enough water to cover them. Heat over low until soft and mash until smooth.
Mash the ripe bananas in a large mixing bowl until smooth.
Add the mashed dates and unsweetened applesauce to the bananas, stirring in the cinnamon and vanilla extract.
Gradually fold in the rolled oats, adjusting with more oats if the mixture is too wet.
Scoop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
Bake for about 12-15 minutes, or until lightly browned. Monitor to avoid overbaking.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
