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Preheat oven to 350°F. Line one baking sheet with parchment paper or a silicone baking mat.
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In a large mixing bowl, stir together the oats, almond meal, cacao powder, chia seeds, baking powder, and sea salt. Set aside.
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In another bowl, combine the mashed banana, melted coconut oil, and vanilla.
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Make a well in the center of the dry ingredients and pour the banana mixture into it. Stir until well-combined. Fold in the chocolate chunks, coconut, and sliced almonds.
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Using a standard-size ice cream scoop, drop mounds of the dough out onto the baking sheets leaving a little room between. There should be 9-10 cookies.
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Bake for 15-18 minutes, or until cookies are baked through. Rotate baking sheet halfway through baking time. Test for doneness by lightly pressing on the center of the cookies. They should feel set.
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Allow the cookies to cool on the baking sheet, then store in airtight container.