Preheat the oven to 180C/350F. Line a large baking tray or cookie sheet with parchment paper.
In a large mixing bowl, add your oats, mashed banana and peanut butter and mix well. Fold through your chocolate chips, reserving a few to top the cookies with.
Form 12 balls of dough and place on the lined tray. Press each ball into a cookie shape, and top with extra chocolate chips. Bake for 10-12 minutes, before removing from the oven and letting cool completely on the pan.
Notes
* see post for peanut butter substitutions** If you use applesauce instead of banana, you may want to add some sweetener, like maple syrup or agave. TO STORE: Flourless peanut butter oatmeal cookies should always be stored in the fridge, as they spoil easily. Place them in a sealable container, or plate covered with plastic. TO FREEZE: Cookies are freezer friendly and can be stored in the freezer. Place in a ziplock bag or shallow container. Frozen cookies will keep fresh for at least 2 months.