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Preheat the oven to 375°F / 190°C. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the oats, whole-wheat flour, coconut, baking soda, and salt. Using a stiff rubber spatula, mix in the carob, nuts, pepitas, dried fruit, banana, vanilla, honey, and coconut oil until well combined. Allow to sit for 15 minutes. Line two baking sheets with parchment paper.
Scoop the cookie dough into about 7 cookies using a #20 (3-tablespoon) portion scoop and arrange evenly onto each prepared baking sheet, leaving enough room to spread and flatten them slightly into thick disks. You can make the cookies larger or smaller, but it will affect the baking time.
Bake, one sheet at a time, in the middle of the oven for about 12 to 14 minutes, until the bottoms are golden brown.
Allow the cookies to cool on the baking sheet until the cookies no longer fall apart, then move to a cooling rack.