healthier Samoa cookies (high protein without protein powder)

2 Preheat oven to 350F. Line a baking sheet with parchment.
3 Mash the [wprm-ingredient text="1 ripe medium banana" uid="4"] in a large bowl until completely smooth. Stir in the [wprm-ingredient text="1 cup unsweetened shredded coconut" uid="2"], [wprm-ingredient text="1/4 c egg whites" uid="12"], and [wprm-ingredient text="1/2 cup hemp seeds" uid="3"].
4 Soak the [wprm-ingredient text="6 Medjool dates" uid="5"] in hot water, covered, for 10 minutes. Drain well. Add the [wprm-ingredient text="2 tablespoons pb powder" uid="6"] and [wprm-ingredient text="2 tablespoons maple syrup" uid="7"] and mix to combine.Stir this into the banana coconut mixture until a dough forms.
6 Scoop about a heaping tablespoon of dough per cookie. Press flat into a disk with your hands, then use one finger to push a hole through the center while holding the edges with your other hand. Lightly damp hands help prevent sticking. Place on the lined baking sheet.This makes 12 cookies but they don't spread so feel free to pack onto a tray.
7 Bake 10-12 minutes, until the edges are golden and the tops look set and dry.Let cool on the pan for 5 minutes, then either carefully transfer to a plate or slide the whole tray into the freezer for 15 minutes while you make the chocolate.While they chill, melt the [wprm-ingredient text="1/3 cup dark chocolate chips" uid="9"] and [wprm-ingredient text="1 tablespoon coconut oil" uid="10"] together in the microwave in 30-second increments, stirring between each, until smooth.
10 Dip the bottom of each cookie into the chocolate and set back on parchment. Drizzle remaining chocolate over the tops in stripes. Immediately sprinkle with flaky sea salt.
11 Return to the freezer for 10-15 minutes to set then enjoy! Store in the fridge or freezer.