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Cream butter and sugars with an electric mixer (paddle attachment if using a stand mixer) until smooth on medium-low speed.
Add vanilla, olive oil and eggs then continue mixing until well combined.
In a separate bowl, stir together flour, salt, baking soda, baking powder and oats.
With mixer on low speed, add flour mixture to wet ingredients then mix until just combined.
Add walnuts, coconut and dates then continue mixing until well incorporated.
Refrigerate dough at least 10 minutes. Meanwhile, preheat oven to 350 degrees.
Using a cookie scoop or 2 spoons, portion out dough then place on an ungreased cookie sheet 2 inches apart.
Bake 10 minutes or until the edges are starting to brown at the bottom.
Rest cookies on the hot pan 5 minutes then remove and dust with powdered sugar.