Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk together the peanut butter, mashed banana, maple syrup, vanilla extract, and egg (or flax egg) until well combined.
Add in the almond flour, oats, baking soda, and ground flax, mixing until you have a sticky dough.
Fold in the dairy-free chocolate chips until evenly distributed.
Using a double cookie scoop, roll the dough into balls and flatten slightly on the baking sheet.
If desired, add extra chocolate chips on top.
Bake for 10-12 minutes for soft and chewy cookies or 14-15 minutes for a crunchier texture.
Allow the cookies to cool for 5-10 minutes before enjoying!