Combine all the cookie dough ingredients together in a blender, until smooth (you may need to scrape the sides down a few times).
Scoop a heaping tablespoon of batter onto the baking sheet. Use your thumb to create an indent in the center, then stuff a banana slice into the indent. Repeat until all of the batter is used.
Bake for 18-20 minutes, until the cookies are firm on the edges. Remove from the oven, transfer the cookies to a cooling rack, and let them cool completely before adding the drizzles.
For the chocolate drizzle, stir the coconut oil, maple syrup and cocoa powder together in a small bowl. Use a spoon or pastry bag to drizzle the mixture over the cookies.
For the coconut butter drizzle, use a spoon or pastry bag to drizzle it over the cookies. Place the cookies in the refrigerator for 5-10 minutes, so the drizzles harden. Enjoy right away or store in an airtight container.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/06/08/chickpea-banana-thumbprint-cookies-vegan-gluten-free/