Preheat oven to 350. Line a baking tray with parchment.
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a wooden spoon, combine coconut oil, sugar and molasses. Mix until well combined and fluffy.
Add mashed banana and vanilla. Stir well.
Add flour, cinnamon, baking soda and salt. Stir until just combined.
Add chopped chocolate or chocolate chips and stir to distribute.
Using a ¼ Cup measuring cup that has been sprayed with nonstick spray, scoop 8 ¼ cup portions of dough onto the tray. Roll each mound into a ball between the palms of your hands. Space the dough balls evenly, then give them a gentle press so that they don't roll around. See photo for reference.
Bake in a 350* oven for 17-19 minutes or until they are golden brown and the edges are set. Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
Repeat with remaining dough.
Store in an airtight room temperature for up to 3 days or in the freezer for up to a month.