In a bowl add the Coconut Oil (200 gram), Caster Sugar (50 gram), and Salt (1 tablespoon) and mix until it's formed a smooth cream. Set aside.
Mash the Banana (1) using a fork and add it to the coconut cream and mix. Add the Egg (1) and continue to mix well.
In a board chop the Banana (50 gram) crisps trying to avoid flying off the board (like it did to me) and set aside. Chewy banana chips are also good.
Add the Oats (400 gram) and mix well using a spoon. You mind it easier to mix using your hands. Once all the oats are mixed add the Baking Powder (1 teaspoon), Dark Chocolate Chips (50 gram), and banana crisps and continue to mix with your hands. Add the Honey (2 tablespoon) and continue to mix.
Once the dough is ready start to make the balls. I like to use a tablespoon or ice cream scoop to portion each cookie. Place the balls onto a baking sheet lined with parchment paper to avoid sticking.
Once all the dough is used place the tray into a preheated oven at 170 degrees C (340 degrees F) for 15 to 20 minutes or until the balls are golden brown.
Once baked leave them to rest for 5 minutes on the tray and then place them on a cooling rack until they are fully cooled down.
Keep them in a jar or plastic container with lid. You can also keep them in the fridge, this way they will last more than a week.