In a medium bowl, whisk together almond flour, tapioca starch, baking soda, ground cinnamon, and kosher salt. Set aside.
Combine the coconut oil and coconut sugar in a large bowl. Use a hand mixer to cream the fat and sugar until lightened in color on medium high speed, about 2 minutes.
Add the mashed ripe banana, egg, and vanilla and blend until combined.
Pour in the flour blend (dry ingredients) and mix on low until combined. Stir in the toasted pecans and dark chocolate chips, if using.
Chill the cookie dough in the fridge in a covered bowl or container for at least 30 minutes and up to a day so the dough is stiffer and easier to work with.
When you’re ready to bake the cookies, heat the oven to 350°F with the rack in the middle. Then, line two rimmed baking sheets with parchment paper.
Using a medium cookie scoop, portion out 1½ tablespoons of the chilled batter and evenly space out 12 balls on each lined baking sheet. You should end up with 24 cookies.
Pop a tray in the oven and bake for 9 to 11 minutes or until the edges are golden brown. Repeat the process with the second baking sheet of cookies.
Use a small offset spatula to transfer the cookies to a cooling rack. Cool the cookies on the wire racks for at least 10 minutes so the cookies hold their shape and the chocolate is still gooey. Dig in!
