Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the melted coconut oil, honey, beaten eggs, vanilla extract, and banana puree. Mix well until all the wet ingredients are thoroughly combined.
In another bowl, mix together the old-fashioned oats, instant oats, toasted wheat germ, chopped walnuts, cinnamon, nutmeg, and salt. Stir until well combined.
Gradually add the dry ingredients to the wet mixture. Stir until just combined. Gently fold in the mini-chocolate chips, reserving some for sprinkling on top.
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie. Sprinkle additional mini-chocolate chips on top if desired.
Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden and the cookies appear set.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
