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Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the banana, almond butter, maple syrup, vanilla and egg.
Add the remaining ingredients to a large bowl and stir to combine.
Add the wet ingredients to the dry ingredients and stir together. Let sit for 5 minutes.
The dough will be wetter than a normal cookie dough. Use an cookie scoop or spoon to drop the batter onto the baking sheet (~2 tbsp each).
These cookies won't spread out much during baking, so you don't need to leave too much space between them.
Using damp hands, gently flatten the dough and press the edges in to create a cookie shape. The dough will be sticky, so continue to wet your hands to make this process easier.
Bake for 12-15 minutes or until edges are set and lightly golden brown.
Let cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.