Preheat the OvenPreheat oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil with coconut oil or nonstick spray.
Mash the BananaIn a bowl, mash the ripe banana until smooth. Measure exactly ⅔ cup for best results.
Mix Wet IngredientsStir the mashed banana and peanut butter together until creamy. If using maple syrup or coconut sugar, add it now.
Add Dry IngredientsMix in the quick oats and chocolate chips. The dough should be thick and sticky. If too wet, add a bit more oats; if too dry, add more banana.
Form the CookiesLightly oil your hands. Scoop a heaping tablespoon of dough, roll into balls, and flatten slightly on the baking tray. Space cookies about a thumb-width apart.
BakeBake for 12–15 minutes, or until edges are golden. Longer baking gives crispier edges while keeping centers soft.
Cool & StoreCool on the tray for 10 minutes, then transfer to a wire rack. Store in an airtight container in the fridge for up to 3 days or freeze for longer.
