Preheat oven to 350 degrees F.
Line 3 baking sheets with reusable baking mats or parchment paper.
In a large bowl, whisk together oats, almond flour, shredded coconut, ginger, cinnamon, baking powder, and salt.
In another large bowl, mash the bananas with a fork (should be about 1 cup, if not, add a little more). Then add the melted coconut oil, eggs, molasses, and syrup. Whisk together and then add the dry ingredients. Stir until just well mixed.
Scoop batter, about 2 heaping tablespoons per cookie, using 2 spoons or a small ice cream scooper. Place onto lined baking sheets, spacing 1-2 inches apart, and flattening slightly with your hand or a fork. Press a chocolate chunk (or 2) into the middle of each.
Bake for 11-14 minutes, or until bottoms start to brown and tops are set. Transfer to a wire rack and let cool slightly. Enjoy!