Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.

Mash ripe bananas in a large mixing bowl. Whisk in almond butter, maple syrup, cinnamon, baking soda, and a pinch of salt until well combined.

Fold in rolled oats, sliced almonds, pumpkin seeds, dried cranberries, shredded coconut, and semi-sweet chocolate chips into the wet mixture.

Scoop out mounds of cookie dough onto the prepared baking sheet, leaving enough room for spreading. Flatten each mound slightly.

Bake the cookies for 15 to 20 minutes, rotating halfway through, until edges are golden and centers feel set.

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.