Preheat oven to 350 degrees. In a large bowl combine flax seed and water and let rest for at least 5 minutes to achieve an "eggy" texture.
In a food processor, combine bananas, peanut butter, almond butter, baking powder, baking soda, melted coconut oil, and vanilla. Process until combined.
Pour the mixture into a bowl, and add the rest of the ingredients (oats, almond meal, oat flour, flax eggs, nuts, spices, salt) - mix well. Refrigerate for 5 minutes to harden.
Drop cookies by spoonfuls (I used a small ice cream scoop) on a lightly greased baking sheet (or one lined with parchment paper), and press them out a little to expand (they won't expand in the oven). After you've pressed the cookies, add 1 tsp chocolate chips on top of each one.
Bake for 15-17 minutes or until the cookies are slightly golden brown.
Once the cookies are done, let them rest for a few minutes before serving. These will last up to 4 days stored in an airtight container, even longer if refrigerated and even longer if frozen.