Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, mash the banana until smooth. Whisk in maple syrup, coconut oil, almond butter, and vanilla until creamy. Add in the oats, flour, cinnamon, and salt. Use a rubber spatula or wooden spoon to fold dry ingredients into wet until a dough forms. Fold in chopped chocolate, raisins, and walnuts.

Scoop cookie dough onto baking sheet using ~1.5 tbsp cookie dough scoop. Slightly press dough down with the palm of your hand. Bake cookies for 14-15 minutes until light golden brown. Cool for 5 minutes before transferring to a wire cooling rack.