Preheat the oven to 350°F.
Line two baking sheets with parchment paper or silpat.
In a medium sized bowl, mix together the bananas, egg, oil, and vanilla. Set aside.
In a separate large bowl, whisk together the oats, coconut, flour, cinnamon, baking powder, and salt.
Add the wet ingredients to the large bowl of dry ingredients and mix with a rubber spatula until combined. Fold in the chocolate chunks so they are evenly distributed.
The dough will be a bit loose, don’t worry about that, they will come together.
Using an ice cream scoop or two tablespoons, scoop out the cookies onto lined baking sheets. Bake for 14-16 minutes, until golden on top and just browned on the bottoms and still soft on top. Let cool for 10 minutes before eating. Enjoy!
