Preheat the oven to 350°F (175°C) and line a standard baking sheet with parchment paper.

In a medium mixing bowl, mash the bananas using a fork or potato masher until a smooth consistency with minimal lumps is achieved.

Add the rolled oats, ground cinnamon, and sea salt to the mashed bananas, stirring until the dry ingredients are fully incorporated.

Fold in the dark chocolate chips evenly throughout the batter.

Portion the dough into 12 equal mounds (approximately 2 tablespoons each) onto the prepared baking sheet.

Press down slightly on each mound to form a disk shape, as these cookies do not spread significantly during baking.

Bake for 12 to 15 minutes until the cookies are firm to the touch and slightly browned on the bottom.

Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.