Step 1

Preheat oven to 350°F (180°C).

Step 2

In a medium bowl, combine wet ingredients: Mash the bananas. Then add remaining wet ingredients. Stir well to thoroughly combine.

Step 3

In a separate bowl, add all dry ingredients. Stir.

Step 4

Add dry ingredients to the wet ingredients. Stir until combined.

Step 5

Line a baking sheet with parchment paper. Scoop cookie dough by the spoonful on the pan. (I use an ice cream scoop with thumb lever press which yields 12 cookies.)

Step 6

With a spoon or your scoop, lightly press down on the dough to form a cookie shape. (These cookies do not spread out in the oven, so form them before baking.)

Step 7

Bake for 22-25 minutes (more or less depending on your oven and size of cookies.) I take them out when the tops are lightly browned.

Step 8

Let cool for 5-10 minutes before serving. (They will slightly firm up.)