In a large bowl, mash banana with a fork, until most lumps are dissolved, then add eggs, coconut oil, and vanilla extract. Mix together until smooth and uniform consistency forms.
Then mix in coconut flour, baking powder, and salt, being careful not to overmix. The batter will be slightly lumpy, and thicker than traditional pancake batter. Carefully fold in blueberries and chocolate chips.
Place about 1/4 cup of batter on a lined baking sheet. You can make 6 large pancake cookies, or 12 smaller cookies.
Bake at 350°F for 25 minutes, or until the cookies are golden brown. Let cool completely before enjoying!