Step 1

Preheat oven to 350F (175°C). Line a large baking tray with parchment paper.

Step 2

In a large bowl, mash the bananas with a fork until a wet, smooth puree.

Step 3

Add the peanut butter and mix together, working out any peanut butter lumps.

Step 4

Add the oats, salt and chocolate chips and stir well to combine.

Step 5

Use a cookie/ice cream scoop to drop portions of the cookie dough out on to the lined baking tray. My scoop holds 3 tablespoons. If yours is slightly different adjust the cooking time a little to compensate.

Step 6

Lightly wet your fingers and press each cookie mound down into an approximately half inch thick round and smooth around the edges to neaten them up.

Step 7

Press a few chocolate chips into the top and bake for 11 to 12 minutes, or until golden on the bottom and lightly browned and set on the top and sides. These aren't a crispy cookie, so will have some give if you press into the tops.

Step 8

Transfer to a wire rack to cool.

Step 9

Make the cookie dough as above.

Step 10

Line air fryer basket with a piece of parchment paper, making sure to leave some space for air flow around the edges. Alternatively, if just cooking one or 2 at a time you can cut small cookie sized squares of paper. Leftover uncooked cookie dough will keep in the fridge for a few days.

Step 11

Scoop the cookie dough out onto the parchment paper, then with wet fingers, press each cookie mound down into an approximately half inch thick round and smooth around the edges to neaten them up.

Step 12

Air fry, on the bake setting if you have one, at 325 for about 8 minutes or until golden on the bottom and lightly browned and set on the top and sides. All air fryers vary so keep a close eye on them in the last few minutes.