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Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, stir together the oats, flour, coconut, baking soda, and salt.
Stir in the chocolate chips, nuts, pumpkin seeds, dried fruit, currants, banana puree, vanilla, maple syrup, and coconut oil. Mix until the ingredients are well incorporated.
Scoop the cookie batter into mounds that are about 3 tablespoons (~55g) of batter each onto the prepared baking sheet, spacing them 2 inches (5cm) apart. You’ll get about 7 cookies on a standard baking sheet.
Flatten the tops slightly with your hand and bake the cookies, turning the baking sheet midway during baking so they bake evenly, until the tops are browned, as well as the bottoms. The recommended baking times were 12 to 14 minutes, and I found them best baked for the full 14 minutes, when the bottoms were dark brown (but not burnt).
Remove the cookies from the oven and let the cookies cool completely on the baking sheet—if you try to remove them too soon, they’ll fall apart.
Once cool, remove the cookies to a wire rack and bake the remaining cookie batter the same way.
Storage: The cookies will keep at room temperature for up to 3 days.