Mix the peanut butter, banana, date paste and vanilla extract in a bowl until combined, I used a whisk. It's okay if there are some banana chunks.
Add the oats, baking soda and salt to the bowl and mix well with a spoon.
Fold in the chocolate chips and pecans.
You can put the mixture in the fridge to firm up a bit while you clean up if you want it to be a touch easier to scoop.
Using a spoon or small ice cream scooper, drop balls of dough on parchment lined cookie sheets. These retain shape and don't spread much.
Bake 17-20 minutes or until brown on edges. Cookies will harden a bit more as they cool.
You can use almond butter too, or try sunflower seed butter for a nut free option.
I tried these with maple syrup and they worked well, but the consistency and flavor was the best using the date paste.
These are very forgiving and adaptable. Use add ins of your choice, just remember to keep the total to around 1 cup (the amount of chocolate chips and pecans) because if you add to much the dough won't stay together.