Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Mash the overripe bananas in a mixing bowl until smooth.
Add the melted coconut oil, peanut butter, granulated sugar, and egg to the bananas. Stir until combined, then mix in the vanilla.
In a separate bowl, whisk together the baking soda, flour, and ground flax. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Fold in the quick oats and mini chocolate chips gently.
Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
Bake for 10-12 minutes, or until the edges are golden brown.
Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
