Preheat oven to 375 F.
In a large bowl, mix together oat flour, coconut sugar, baking soda,baking powder, and salt.
In another bowl, mash the bananas with a fork until they are a pureed consistency. When done mashing, add maple syrup, almond butter, vanilla extract to the banana puree and mix.
Add wet ingredients to dry ingredients and mix until combined.
Fold in chocolate chips.
Using a cookie scoop, place dough on a lined cookie sheet about an inch apart.
Bake for 9 minutes. When taken out of the oven, they may have to be "squished" with the bottom of a cup so that they lay down more. Let cool completely and enjoy.
Store in an air tight container for up to 4 days.