Step 1

Preheat oven to 350 degrees F.

Step 2

Peel bananas and mash in a medium mixing bowl. Add the rest of the ingredients, including optional honey or sugar if using, and stir to combine.

Step 3

Cover a cookie sheet with parchment paper. Drop approximately 20 tablespoon-size spoonfuls onto a cookie shape and flatten with a spatula. Press a few chocolate chips into the top of each cookie, if desired.

Step 4

Bake for 8-10 minutes, until cookies have set and are just beginning to lighty brown. Let cool for 5-10 minutes and then remove from cookie sheet.

Step 5

For optimal freshness, store leftover cookies in an airtight container on the counter for up to 2 days, in the fridge for up to 1-2 weeks, or in the freezer for up to 3 months.