Preheat your oven to 350 degrees f. and line a sheet pan with parchment paper.

Using a fork, mash the bananas in a shallow bowl until smooth.

Add the oats and chocolate chips, then stir well to combine.

Scoop the mixture into evenly-sized balls onto your prepared sheet pan.

Bake for 15 minutes, then allow your cookies to completely cool before serving.

Store leftovers in the fridge for up to 5 days in a sealed container. I love storing a stash of these in the freezer (up to 2 months) because I love to eat them slightly frozen.

Enjoy!