Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the peanut butter and coconut oil in a bowl and microwave it for 30 seconds, or until melty. Let it cool for a few minutes.
In a large bowl, whisk together the oats, almond flour, coconut sugar, baking soda, baking powder, salt and cinnamon. Add the banana and peanut butter/coconut oil mixture to the bowl and use a spatula to mix and combine and dough. Take a few minutes to really mix it together – the mixture will moisten totally, but you have to fold and turn the dough over a few times.
Use a spoon or ice cream scoop to scoop about 1 to 2 tablespoons of the dough and form it into a ball. Place it on the parchment paper and repeat with remaining dough. Use a spoon to add 1/2 to 1 teaspoon of jam into the dough – you can stick it in the top but I like to kind of press it into the center of the dough.
Spray the bottom of a glass with non-stick spray. Lightly press the glass on top of each cookie to flatten it.
Bake the cookies for 12 to 15 minutes, or until golden brown. Remove and let cool completely. To keep fresh, wrap the individual cookies in plastic wrap. They do not need refrigerated, but I really like them cold!