1. Preheat your oven. Preheat your oven to 180°C (350°F) and prepare a baking tray by covering it with a sheet of parchment paper. This simple step ensures your cookies bake consistently and lift off effortlessly without sticking.

2. Mash the bananas. In a large mixing bowl, peel and mash 2 ripe bananas with a fork until smooth but slightly chunky. The natural sugars in the bananas act as the sweetener here—no need for added sugar!

3. Add wet ingredients. Stir in ½ cup of almond butter (or your nut butter of choice) and 1 tsp of vanilla extract. Mix until well combined. This forms a rich, flavorful mixture that holds all the ingredients together beautifully.

4. Mix in dry ingredients. Add 1 cup of rolled oats and ½ tsp cinnamon to the bowl. Stir gently until the mixture thickens and everything is evenly coated.

5. Fold in the chocolate. Gently fold in ⅓ cup of chocolate chips. Want an extra melty center? Try adding a spoonful of melted chocolate to the mix or save a few chips to press on top before baking.

6. Shape the cookies. Using a spoon or cookie scoop, drop 12 equal portions of dough onto your lined baking sheet. Flatten each slightly with the back of the spoon—they won’t spread much on their own.

7. Bake to perfection. Bake for 12 to 15 minutes, until the edges turn a light golden color and the centers are firm to the touch. For a softer texture, lean toward the 12-minute mark; for more chew, go closer to 15.

8. Cool and enjoy. Allow the cookies to rest on the baking sheet for about 5 minutes, then carefully move them to a wire rack to cool completely. They’ll firm up as they cool—and the banana flavor deepens, making them even better the next day.