Preheat your oven to 325 F. Line two baking sheets with parchment.
Place 1 cup of the oats in a food processor and grind for 1 minute to a fine powder. Add the baking powder, baking soda and salt and pulse.
Mix the remaining 1 ½ cup oats, baking powder, baking soda, salt and hemp in a small bowl.
Add the almond butter, banana, egg, maple syrup and vanilla to the processor and blend for 30 seconds, scraping the sides as needed, so that it is thoroughly combined. Add the remaining oat mixture, the dates and the walnuts and pulse to combine. Don’t overmix, you don’t want the oats or walnuts to break down too much. Finally, stir in the chocolate chips.
Use a 1 ½-inch cookie scoop to portion out the dough, and place on the prepared baking sheets 1-inch apart. Press down on the dough to flatten to ½-inch rounds. Place the sheets in the oven and bake, rotating halfway through, for 20 minutes.
Remove and let cool. Cookies keep for 3-4 days at room temperature.