1. Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper.

2. Put bananas, almond butter, maple syrup, and vanilla into a mixing bowl and mash with a fork til well combined. You can also do this with a potato masher, if that's easier for you to mash with.

3. Add all remaining ingredients and stir with a rubber spatula til fully combined. Use a 1/4 cup dry measuring cup to scoop batter onto lined pan. I got 8 large cookies with a spoonful of extra batter that I dolloped onto a few of the smaller looking cookies. Bake for 13-15 minutes, until just golden brown and cooked through. Cool completely, then store at room temperature for 3-5 days. For longer storage, these can be kept in the fridge for up to a week, or the freezer for at least 3 weeks.