Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.

In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.

In another larger bowl, mix the melted coconut oil, brown sugar, granulated sugar, banana, water, and vanilla extract until smooth.

Gradually add the dry mixture to the wet ingredients and stir until just combined.

Fold in 3/4 cup of the chocolate chips. If the dough is too soft to handle, chill it in the fridge for 20-30 minutes.

Roll the dough into balls, around 48 grams each, and space them out on the prepared baking sheet about 3 inches apart.

Gently press each ball down slightly with your hand and sprinkle the remaining chocolate chips on top.

Bake for 10-12 minutes or until the edges are firm, but the centers remain soft.

Remove from the oven and let the cookies cool completely on the baking sheet.