Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners; set aside.

In a large bowl, whisk together the mashed banana, eggs, and peanut butter until smooth. Add in the chickpea and coconut flours and baking soda and mix until incorporated. The mixture may be easier to mix with your hands if it becomes too stiff! Add more chickpea flour if mixture is too wet, starting with 1/4 cup and working your way up.

On a clean, flat work surface dusted with a little bit of chickpea flour, roll out the dough about 1/4" thick. Using your favorite cookie cutter, cut out shapes and place 1" apart on the prepared baking sheets. Reroll dough if needed.

Bake for 14-16 minutes, rotating pans halfway through baking time to ensure even baking. Cool completely, and store airtight at room temperature for up to one week.