1 1/4 cups mashed ripe Dole banana

1/2 cup peanut butter 

1 tbsp. honey or coconut sugar (optional)

2 cups quick-cooking oats

1/8 tsp. salt

1/4 cup chocolate chips, plus a few extra to sprinkle on top

1. Preheat oven to 180° C.
2. Peel bananas and mash in a medium mixing bowl. Add the rest of the ingredients, including optional honey or sugar if using, and stir to combine. 
3. Cover a cookie sheet with parchment paper. Drop approximately 20 tablespoon-size spoonfuls onto a cookie shape and flatten with a spatula. Press a few chocolate chips into the top of each cookie, if desired.
4. Bake for 8-10 minutes, until cookies have set and are just beginning to lightly brown. Let cool for 5-10 minutes and then remove from cookie sheet. 
5. For optimal freshness, store leftover cookies in an airtight container on the counter for up to 2 days, in the fridge for up to 1-2 weeks, or in the freezer for up to 3 months.