Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.

Mash the banana in a mixing bowl until creamy. Add in the egg, pure maple syrup, and vanilla extract and mix until all of the wet ingredients are combined.

Transfer the almond flour, baking powder, baking soda, sea salt, and cinnamon to the bowl and mix until the dry ingredients are combined with the wet ingredients. Stir in the chopped walnuts and chocolate chips.

Drop spoonfuls of cookie dough onto the parchment-lined baking sheet. The dough won’t spread much during the baking process and will remain in the same form it went into the oven. I stick with mounds for rounded cookies but you can form the dough into standard cookie shapes using a spoon if you’d like.

Bake cookies on the center rack of the preheated oven for 10-15 minutes or until the edges are golden brown and the cookies have reached your desired doneness. I do 12 minutes.

Remove the cookies from the oven and allow them to cool for at least 15 minutes before moving to a cooling rack or serving. Note that warm cookies have a tendency to fall apart easily so let them cool completely before moving all of them.