Preparation Steps

• Heat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat and set aside.
• In a medium bowl, mash the ripe bananas with a fork until mostly smooth. Stir in the peanut butter and vanilla until the mixture is uniform and slightly glossy.
• In a separate larger bowl, whisk together the quick oats, cinnamon, salt and ground flaxseed so the dry flavors are evenly distributed.
• Pour the banana-peanut butter mixture into the dry ingredients and fold gently with a spatula until everything is combined. Fold in the chocolate chips last, keeping some on top if you like a chocolatey finish.
• Let the batter sit 8 to 10 minutes at room temperature so the oats absorb moisture and the mixture firms up slightly — this helps the cookies hold their shape while baking.
• Use a 2-tablespoon cookie scoop or two spoons to portion the dough onto the prepared sheet, spacing them about 1 1/2 inches apart. Press each mound down gently with the back of a spoon to form a round cookie about 1/2 inch thick.
• Bake on the middle rack for 12 to 16 minutes, until the edges look set and the bottoms are lightly golden. Rotate the pan halfway through baking for even color.
• Allow the cookies to cool on the baking sheet for 4 to 6 minutes, then transfer to a wire rack to finish cooling. The centers will firm up as they cool.
• Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for longer storage.