Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

Mash bananas: In a large bowl, mash the bananas with a fork until mostly smooth with small lumps. You should have about 3/4 to 1 cup mashed.

Add wet ingredients: Stir in the nut butter, vanilla, and maple syrup or honey (if using) until well combined.

Add dry ingredients: Sprinkle in the cinnamon, baking powder, and salt. Add the rolled oats and mix until everything is evenly coated.

Fold in extras: Stir in chocolate chips, nuts, seeds, coconut, or dried fruit as you like. The dough should be thick and scoopable, not runny.

Scoop and shape: Use a heaping tablespoon or a small cookie scoop to portion the dough onto the prepared baking sheet. Flatten each mound with damp fingers or the back of a spoon to about 1/2 inch thick. These cookies won’t spread much.

Bake: Bake for 12–16 minutes, until the edges are set and lightly golden. Thicker cookies may take a minute or two longer.

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

Taste and adjust: Try one warm. If you like them sweeter, drizzle a little maple syrup over the batch or add extra chocolate chips next time.