Preheat the oven to 350°F. Line a baking sheet with parchment paper and place an oven rack in the center position.

In a large bowl, combine 2 cups flour, 1 cup oats, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon; stir until evenly mixed.

In a separate medium bowl, lightly beat 1 large egg. Add 1/3 cup melted coconut oil, 1/4 cup honey, and 1 teaspoon vanilla extract; mix until combined.

Pour the wet mixture into the large bowl with the dry ingredients and stir until just combined.

Fold in 1 cup grated carrots, 1 cup grated apple, 1 medium mashed banana, and 1/3 cup mini chocolate chips until evenly distributed.

Roll the dough into 1-inch balls (about 20). Place them on the prepared baking sheet about 2 inches apart. Lightly press each ball with a fork to flatten slightly.

Bake for 13–15 minutes, until edges are set and tops are lightly golden.

Remove the baking sheet from the oven and transfer the cookies to a wire rack to cool completely.

Store cooled cookies in an airtight container for up to 3 days, or freeze for up to 3 months.