Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a large bowl, place the ripe banana and mash it with a fork.
Add the peanut butter and maple syrup and mix together.
Add the gluten free oats, oat flour, ground flax seed, baking soda, and salt, and stir until combined.
Stir in the dairy free chocolate chips.
Drop by rounded tablespoons onto the cookie sheet. Flatten slightly with the back of the spoon.
Bake at 350 degrees F for 11-13 minutes.
Notes
Store leftover cookies in an airtight container. They should stay fresh for about 3 days. If you want to keep them longer, store in the refrigerator, where they should last for 5-6 days.You can easily freeze these - store in a freezer bag for up to 3 months.