In a large mixing bowl, mix the dry ingredients - oats, flour, baking powder, cinnamon, and salt. Add hemp seeds. Mix all together until combined.
In a separate bowl mash banana with a fork. Add coconut oil, vanilla, and maple syrup or honey (if using). Mix well with a whisk until well combined.
Add the wet ingredients to the dry ingredients and stir well with a spatula. Do not overmix.
Gently fold in blueberries and chocolate chips with a spatula. Let the mixture sit for 15 minutes.
Preheat oven to 356F (180C). Line a large baking sheet with parchment paper.
With a scoop or tablespoon, scoop the cookie mixture and place it on the baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough with the spoon.
Bake 12-15 minutes until the edges of the cookies begin to brown.
Remove cookies from the oven, and let them cool for few minutes on a baking sheet. Then transfer cookies to a wire rack to cool completely.
Notes
Substitutions
Substitute quick oats with rolled oats. Rolled oats will give denser cookies, while quick oats will make oatmeal cookies more chewy.
Substitute whole grain Spelt flour with whole grain wheat flour.
Substitute dark chocolate chips with dark chocolate chunks or cacao nibs. Be aware that cacao nibs are bitter in taste and hard to chew thus maybe not suitable for kids.
Substitute maple syrup with honey. Make sure honey is not raw but in liquid, runny form.
FOR GLUTEN-FREE: Use certified gluten-free oats.
Tips for storing
Keep oatmeal cookies in a cookie jar or air-tight food container. They will last up to 5 days in the refrigerator.
TO FREEZE COOKIES: Place the cookies in a zip-lock bag and freeze up to 3 months. Thaw them on room temperature before serving. Don't heat them in microwave.