1-2teaspoonspure vanilla extract(adjust to your taste preferences)
Preheat oven to 175°C | 350°F.
Mash bananas in a shallow bowl. Add in the oats and mix well to combine. Fold in any optional add-ins you like (I added 4 level tablespoons of peanut flour, 1/4 cup chocolate chips and 2 teaspoons of honey into these).
Line baking tray/sheet with baking/parchment paper and drop one tablespoon of cookie dough per cookie onto tray. Press down with the back of a metal spoon and shape into cookies (these will not spread into shape like normal cookies).
Bake for 15-20 minutes depending on your oven, or until cookies are lightly golden on top and just set to the touch. (Keep an eye on them after 10 minutes, as they can bake faster depending on how hot your oven is before baking.)
Remove and allow to cool on a wire rack.
*Quick oats give the best results, however you CAN use rolled oats. Use Gluten Free Oats for gluten free cookies.**Storage: Store cookies in an airtight container for two-three days, or freeze the batch and reheat when needed.OPTIONAL ADD INS measurements are based on what I have tried with these cookies in the past. Feel free to add more/less to your preference