In a large mixing bowl, mash the banana and add baking soda, baking powder, cinnamon, nutmeg, salt, chia seed, vanilla, almond butter, maple syrup, and walnut oil. Stir with a wooden spoon until well combined.

Add in the white whole wheat flour and rolled oats. Stir to combine. It should be wet and sticky. If too runny, add another 1/4 cup oats.

Add the chocolate chunks and stir until just combined. Cover and refrigerate for 15 minutes while preheating oven to 375 degrees F.

Using a tablespoon-sized cookie scoop, drop batter onto a baking sheet lined with parchment paper or a non-stick silicon baking mat. Space about 1 inch apart, then sprinkle with raw sugar.

Bake for 10-11 minutes or until they appear set. You want them moist and just cooked, so try not to let them get too brown. Let cool slightly on cooling rack and serve at room temperature. Store in an airtight container for up to 3 days. Enjoy!