Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
In a large bowl, combine flaxseed and water and let sit for a few minutes to achieve “eggy” texture.
Add the banana and mash. Then add almond butter, melted coconut oil, brown sugar, vanilla, baking soda, baking powder, and salt and whisk to combine.
Add almond meal and oat flour and mix again with a wooden spoon. Add chocolate chips and stir again. If batter appears very wet, add 1 Tbsp additional almond flour. Refrigerate for 5-10 minutes to harden.
Drop cookies in uniform 1 ½ Tbsp spoonfuls (I like using this scoop) onto prepared baking sheet. They won’t expand much so spacing isn’t a concern.
Bake for 15-17 minutes or until the cookies are slightly golden brown.
Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container at room temperature (or in the refrigerator) up to 3-4 days, or in the freezer up to 1 month.
*Sub dried fruit or nuts for the chocolate if desired. *Nutrition information is a rough estimate calculated with coconut oil and dairy-free dark chocolate chips.