• Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper. Lightly oil the paper if needed to prevent the cookies from sticking to the paper. Set aside.
• Mash the ripe banana in a mixing bowl.
• Stir in peanut butter, rolled oats and any of the optional ingredients if used. Stir until it forms a sticky cookie dough.
• Stir in chocolate chips or dried raisins if desired.
• Scoop the batter using a cookie dough scoop and make 8 cookie dough balls.
• Place each cookie dough ball onto the prepared cookie sheet leaving a one-thumb space between the cookies. They won't expand during baking but it makes it easier to remove them from the tray later.
• Flatten the cookies with your hand palm - slightly oil fingers, so it doesn't stick.
• Bake for 10-15 minutes or until golden brown on the sides.
• Cool on a cookie rack for 20 minutes or until it reaches room temperature. The sweetness and flavor increase when the cookies are cool. If not sweet enough, after baking, drizzle some melted vegan dark chocolate on top!

Storage

• Store at room temperature for 3 days in a cookie jar or zip-lock bags.
• They can also be frozen and defrosted the day before.