Scale

2 ripe bananas (the riper, the sweeter)

1 1/2 cups rolled oats (old-fashioned)

1/4 cup natural peanut butter (or almond butter)

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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mash bananas in a bowl until mostly smooth.

Mix in oats and peanut butter until fully combined. Let sit 2–3 minutes to thicken.

Scoop and shape about 1½ tablespoons of dough per cookie onto the baking sheet. Flatten slightly (they won’t spread much).

Bake for 12–15 minutes, until set and lightly golden on the bottom.

Cool on the pan for 5 minutes, then transfer to a rack.

Use very ripe bananas (lots of brown spots) for the best sweetness and flavor.
For a softer cookie, bake 12 minutes; for a firmer cookie, bake 15 minutes.
If the mixture feels too wet, stir in 1–2 tablespoons more oats. If too dry, add 1 tablespoon mashed banana or a splash of milk.
Let the dough rest a couple minutes so the oats absorb moisture—this helps them hold together.

Chocolate Chip: Add 2–3 tablespoons mini dark chocolate chips.
Cinnamon Banana Bread: Add ½ teaspoon cinnamon (and a pinch of salt if desired).
Nut-Free: Swap peanut butter for sunflower seed butter.
Extra Protein: Use a higher-protein nut/seed butter or add 1–2 tablespoons hemp hearts (texture boost).
Chewy Texture: Use quick oats for a softer, more uniform cookie.
Chunky Style: Stir in chopped walnuts/pecans or raisins (about 2 tablespoons).