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

In a large mixing bowl, mash the bananas with a fork until a smooth, liquid consistency is achieved.

Add the creamy peanut butter to the mashed bananas and whisk until the mixture is fully emulsified.

Incorporate the rolled oats, ground cinnamon, and salt into the wet mixture, stirring until a thick, uniform dough forms.

Fold the chocolate chips into the dough using a spatula.

Portion the dough into 12 equal balls (approximately 2 tablespoons each) and place them on the prepared baking sheet.

Flatten each dough ball slightly with the back of a spoon, as these cookies do not spread significantly during baking.

Bake for 12 to 15 minutes or until the edges are firm and the bottoms are lightly browned.

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