Steps

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, whisk together the melted coconut oil, sugar, mushed bananas, and vanilla, whisking vigorously.
3. Stir the wet ingredients into the dry ingredients. Stir in the oats, chocolate chips, and pecans, if using, folding into a tight batter. Set the dough aside for 20 minutes while the oven preheats. Lets the dough sit in the fridge for 20 minutes to firm up. If your dough is too crumbly, stir in 2 to 3 tablespoons water.
4. Use a cookie scoop to divide the dough into 20 tablespoon-sized balls. Roll lightly in barely damp hands to make them round. Spread out onto the prepared baking sheets and bake until puffed, bake for 15 to 20 minutes or until the outside of the cookies are golden brown. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.