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Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Slightly oil the paper with a cooking oil spray. Set aside.
In a mixing bowl, mash the ripe banana with a fork until smooth. Measure the amount needed by packing the mashed banana in a ½ cup.
Return the mashed banana to the mixing bowl, add the flour, melted coconut oil, and coconut sugar. Stir with a rubber spatula to form a smooth mixture.
When it looks dry and crumbly, use your hands to squeeze the dough and form a dough ball.
Roll on a lightly floured surface, using a rolling pin, into a ¼-inch thickness.
Use a cookie cutter to cut out some shape. I am using my animal cookie cutters but any shape works. These are chewy cookies, it means the dough is elastic and shrinks back as you cut cookies, that's normal.
Place the cookies with an inch of space between each on the prepared baking sheet.
Repeat rolling and cutting the cookies with the remaining dough left from cutting the first batch of cookies.
Bake the cookies for 12-14 minutes at 350 °F (180 °C) until golden brown on the sides.
Let them cool down on a cooling rack. They will firm up as they cool down.