Preheat oven to 350 F. Mash up the bananas on a plate with the back of a fork until no large chunks remain. If using a stand mixer, beat the bananas well with the paddle attachment.

Add the mashed banana, crunchy peanut butter, coconut sugar, applesauce, almond milk and vanilla extract to a large bowl. Mix well with a hand mixer or stiff whisk until the sugar is well incorporated into the batter.

Add the rolled oats, oat flour, cinnamon, and baking soda to the bowl and gently fold into the batter with a rubber spatula until the flour is 90% combined. Sprinkle in the chocolate chips and continue to fold until well incorporated.

Use a large cookie scoop to scoop the dough onto a cookie sheet lined with parchment paper. Make sure to leave about 2 inches of space between each cookie. Sprinkle a few extra chocolate chips on top of each cookie if desired and bake in the oven for 15 - 18 minutes until the edges are golden brown and the middle of the cookies are set. These cookies do take longer to bake than “traditional” cookies as you want the centers to be pretty well set and not underdone.

Let the cookies cool slightly before transferring them to a cooling rack to set completely and enjoy!