1-First, preheat your oven to 350 degrees F and line a large baking sheet with parchment paper. This simple setup helps the cookies bake evenly and makes cleanup a breeze. It’s a small step that makes a big difference in the final texture.

2-Next, in a large bowl, mash the 3 large very ripe bananas with a fork until they’re smooth. This provides the natural sweetness and moisture that holds everything together. Then, stir in the 1/2 cup creamy all-natural peanut butter, 1 tablespoon coconut oil, 2 tablespoons agave nectar or maple syrup, and 1 teaspoon vanilla extract until the mixture is nice and smooth.

3-In a separate medium bowl, mix the 2 1/2 cups gluten-free oats, 1 teaspoon baking powder, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon sea salt. Once combined, add these dry ingredients to the wet ones and stir everything together. Gently fold in the 3/4 cup vegan chocolate chips to distribute them evenly.

4-Drop spoonfuls of dough onto the prepared baking sheet, spacing them a bit apart. Bake for 12 to 14 minutes or until the cookies are set. Let them cool on the sheet for two minutes before moving to a wire rack. Agave nectar can be swapped with honey if you’re not keeping it vegan, and regular chocolate chips work if dairy isn’t an issue.