In a large bowl, mix together the almond flour, flaxseed meal, cinnamon, coconut sugar, baking soda and salt.
Add the bananas, coconut oil, vanilla and egg to a food processor and process until the bananas are pureed and all ingredients are combined.
Add mixture to the bowl with the dry ingredients and gently mix to form a dough.
Stir in the chopped macadamia nuts and using a medium cookie scoop, scoop the batter onto a cookie sheet lined with parchment paper. Flatten each cookie slightly with the palm of your hand. If the batter sticks to your hands, wet your hands with water.
Bake cookies in a preheated oven to 350°F for about 10-15 minutes or until the edges and bottom start to brown. You can also insert a toothpick into the center and if the toothpick comes out clean, the cookies are done. Let cookies cool on a wire rack.
Melt the chocolate chips in a double boiler.
Using a fork, dip the bottom of each cookie into the melted chocolate.
Set the cookies back onto the sheet with parchment paper and refrigerate until chocolate hardens.
Recipe yields 17 cookies. Keep refrigerated.Nutrition facts calculated with ½ cup of banana.