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

Mash the bananas: In a large bowl, mash 2 large ripe bananas until mostly smooth. A few small lumps are fine.

Add wet ingredients: Whisk in 1/3 cup natural nut butter, 2 tablespoons maple syrup, 1 teaspoon vanilla, and 2 eggs until well combined. If going vegan, use two flax eggs (2 tablespoons ground flax + 5 tablespoons water; let it gel for 5 minutes before adding).

Stir in dry ingredients: Add 2 1/2 cups rolled oats, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, and 1/4 teaspoon salt. Stir until everything is evenly coated and the mixture is thick.

Fold in mix-ins: Add up to 3/4 cup total of your favorites: chocolate chips, chopped nuts, seeds, coconut, or dried fruit. Keep the add-ins balanced so the cookies hold together.

Scoop and shape: Use a heaping tablespoon or a cookie scoop to portion dough onto the baking sheet. Gently flatten each mound with damp fingers; these cookies don’t spread much in the oven.

Bake: Bake for 12–15 minutes, until the edges are set and lightly golden. The centers should feel firm but still tender.

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

Taste and adjust: If you want more sweetness next time, add an extra tablespoon of maple syrup or a few more chocolate chips. If you prefer a chewier texture, reduce baking time by a minute.