1-Preheat the oven to 350 degrees F and line two baking sheets with parchment paper to promote even baking and easy cleanup.

2-Mash the 3 overripe bananas (about 1 ¼ cups mashed) in a large bowl until smooth, providing the base for your cookie dough.

3-Add 2 tablespoons honey or maple syrup, 1 egg (or flax egg/egg replacer for vegan option), and 1 teaspoon vanilla extract; stir everything together until well combined for a flavorful mix.

4-Mix in 1 ½ cups quick-cooking oats, 1 teaspoon cinnamon, and ¼ teaspoon sea salt until evenly incorporated, creating a dough that’s ready for add-ins.

5-Stir in any desired mix-ins, such as ½ cup chocolate chips or alternatives like shredded coconut or chopped nuts, to customize your cookies.

6-Scoop the dough using a 1 tablespoon spoon or 1 ½ tablespoon cookie scoop, placing portions about 2 inches apart on the baking sheets for proper spacing.

7-Bake for 12 to 15 minutes, or until the tops are set and the bottoms are lightly browned, then cool on the baking sheet for 5 minutes before transferring to a wire rack.

8-Serve the cookies slightly warm or at room temperature, adapting as needed for vegan or gluten-free versions with simple ingredient swaps.