Line a baking sheet with parchment paper. Set aside.
In a medium sized saucepan set over medium heat, whisk together the coconut oil, peanut butter, maple syrup and banana until melted and smooth. Bring the mixture to a boil and then remove from heat.
Whisk in the vanilla extract. Add the oats, cinnamon, nutmeg and salt. Fold together with a rubber spatula until combined. Let cool for two minutes, then fold in the chocolate chips. It's okay if the chocolate chips melt a little.
Using a 1 1/2 inch cookie scoop, scoop out the dough and place on the cookie sheet. Place the cookies in the refrigerator until set, at least 30 minutes. Store the cookies in a sealed container in the refrigerator for up to a week. Enjoy!
Peanut Butter: Creamy natural peanut butter works best. You can also use chunky peanut butter, but the texture of the cookies may be different. You can also substitute with almond butter.
Maple Syrup: Adds a subtle sweetness and helps bind the cookies. You can also substitute with agave or honey, if desired.
Chocolate Chips: Enjoy Life chocolate chips are a great vegan and gluten free brand.
STORAGEStore the cookies in a sealed container in the refrigerator for up to one week.