Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine the mashed bananas, coconut oil, granulated sugar, and vanilla extract.
Stir in the rolled oats, baking soda, and salt until the mixture is well combined. Fold in the chocolate chips.
Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the tops with the back of a spoon or your fingers.
Bake in the preheated oven for 12-13 minutes, or until the edges are golden brown.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For softer cookies, I like to remove them from the oven when they're just set.
You can add nuts, dried fruit, or other mix-ins to customize the cookies to your liking.
I like to refrigerate the dough for 30-60 minutes before baking to help the flavors meld together. It also makes the dough a bit easier to handle, but this step is totally optional.
To store: Store banana oatmeal cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
To freeze: Place the cookies in an airtight container or freezer-safe bag for up to 3 months.