In a medium bowl mix together the banana, pure maple syrup, almond butter, egg, and vanilla extract until blended.
Add the rolled oats, wheat bran, cinnamon, and salt to the wet ingredients. Stir until all the ingredients are combined.
Stir in the chocolate chips.
Cover the batter and place in the refrigerator for 2 hours.
Preheat oven to 350 degrees.
Using a medium cookie scoop, portion out 12 cookies onto a baking sheet. Either use parchment paper or spray the cookie sheet with cooking spray.
Bake for 10 - 12 minutes or until the cookies are set. They will still look a little wet.
Let the cookies cool on the baking sheet for 15 minutes and then carefully move them to a wire wrack to cool completely for an hour or so.
Store in airtight container on the counter, refrigerator, or freezer. I kept mine in the freezer so I didn't eat the whole batch.