First things first, you want to preheat your oven to 350 degrees F (175 degrees C). This is vital for ensuring your cookies bake evenly. While your oven heats up, prepare your baking sheet by lining it with parchment paper. This not only prevents sticking but also makes for easy cleanup.

In a mixing bowl, take your mashed bananas and give them a good stir until they’re smooth. Then, add the almond milk, beaten egg, maple syrup, and vanilla extract. Mix these wet ingredients together until they come together harmoniously. Feel free to taste a little for sweetness, because you know, quality control!

Next, it’s time to fold in the dry ingredients. Add your rolled oats, ground cinnamon, baking powder, and sea salt to the bowl. Stir until everything is well integrated. If the mixture looks too runny, which sometimes happens depending on the size of your bananas, don’t hesitate to add a bit more oats. You want a slightly thick batter, but not too dry.

Now, using a spoon or a cookie scoop, drop mounds of the batter onto your prepared baking sheet. Make sure to space them a couple of inches apart because they will spread a little as they bake. If you’re feeling zesty, sprinkle a few mini chocolate chips on top of each cookie for that extra indulgence.

Slide the baking sheet into your preheated oven, and let those cookies bake for about 15 minutes. You’ll know they’re done when the tops appear dry and the edges turn a light golden brown. Resist the urge to dive in right away; allow them to cool on the baking sheet for a few moments before transferring them to a wire rack to finish cooling.