Preheat oven to 350F

Line baking sheet with parchment paper.

In large bowl place oat flour, oats, baking powder, baking soda, salt, cinnamon. Whisk it well and set it aside.

In another bowl place bananas, peanut butter, egg, maple syrup, vanilla. Whisk to incorporate.

Combine wet and dry ingredients. Mix with the spatula to incorporate. Add chocolate chips and mix.

Use an ice cream scoop to form cookies and place them onto the prepared baking tray about 2 inches apart.

Shape these cookies by lightly pressing down with your fingers or a spatula. They don’t spread much during baking so make sure you give them the desired thickness. Use a damp spatula or dip your fingers into some water to prevent stickiness during the shaping process.

Sprinkle additional chocolate chips on top of each cookie and press them down lightly.

Bake 8-10 minutes on the middle oven rack. The edges should be nice golden color and the center should be soft. The cookies will firm up once they cool.

Store in an air breathable container at room temperature for 3 days or refrigerated for up to 5 days. Don’t close the cookies all the way in an airtight container because they will get moist, and the chocolate chips will get condensate. If that happens simply let the cookies sit open.