Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

In a large bowl, whisk together the banana flour, shredded unsweetened coconut, baking soda, salt, and ground cinnamon. Set aside.

In a separate large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the melted vegan butter (or unsalted butter), packed brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

Beat in the unsweetened applesauce (or beaten egg) and vanilla extract until well combined. Stir in the coconut milk.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

If using, gently fold in the chocolate chips until evenly distributed throughout the dough.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is crucial as banana flour is highly absorbent and chilling helps the dough hydrate and prevents excessive spreading during baking.

Drop rounded tablespoons of the chilled cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.

Bake for 10-12 minutes, or until the edges are golden brown and the centers appear set. The cookies may still seem soft in the middle but will firm up as they cool.

Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.