In a large bowl, mash the banana. Then stir in peanut butter, maple syrup, egg, vanilla, and cinnamon.

Add the almond and coconut flours, and add the baking soda and salt and mix together. Dough will be sticky at first, but will become a little less sticky as the flours absorb the moisture.

Add chocolate chunks to the mixture, reserving some for topping.

Use a cookie scoop or hands to roll into balls and place on a parchment paper lined baking sheet. Flatten into a cookie shape—they will bake as is.

Press any remaining chocolate chunks onto the tops of the cookies. Bake for 13-15 minutes or until cooked through.

Cookies will be a little dry when cooling from the oven, but may regain moisture when stored in an airtight container to more of the consistency of banana bread.