Heat the oven: Set to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

Mash the bananas: In a bowl, mash the peeled bananas with a fork until mostly smooth with small lumps.

Stir in nut butter: Add nut butter and mix until fully combined and creamy. If using vanilla or cinnamon, add now.

Add oats: Stir in the rolled oats until the mixture looks thick and scoopable. If it feels too wet, sprinkle in a little more oats.

Fold in chocolate chips: Gently mix in the chips. The dough should hold together but still be soft.

Scoop and shape: Use a spoon or cookie scoop to portion 12–14 mounds onto the baking sheet. Press gently to flatten into cookie shapes; these don’t spread much in the oven.

Bake: Bake for 12–15 minutes, until the edges are set and the bottoms are lightly golden.

Cool: Let cookies rest on the sheet for 5 minutes, then move to a rack. They firm up as they cool.

Enjoy: Serve warm or at room temp. They’re great with coffee, tea, or a cold glass of milk.