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

In a large mixing bowl, mash the bananas thoroughly with a fork until a smooth paste forms.

Add the rolled oats, vanilla extract, ground cinnamon, and salt to the bowl and stir until the oats are fully hydrated by the banana mixture.

Fold in the semi-sweet chocolate chips until evenly distributed.

Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet.

Gently press down on each scoop to flatten slightly, as these cookies do not spread during the baking process.

Bake for 12 to 15 minutes or until the cookies feel firm to the touch and are lightly browned.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.