In a separate bowl, smash up ripe bananas with a fork and add all wet ingredients to the bowl. Combine until evenly mixed.
Add wet ingredients to dry ingredients and mix to form cookie dough.
Roll dough into 12 balls and place on a baking sheet covered in parchment paper. Gently press down on each ball to form a chunky cookie. These won’t spread or rise too much, so if you want them to stay chunky do not press down too hard, just enough to make them chunky and cookie-shaped. Bake in the oven at 350F for 25 to 30 minutes. Remove from oven and let cool on cooling rack – this step is important as cookies will be very soft fresh out of the oven but will continue to cook/harden as they cool down.
Drizzle some melted chocolate chips on top and enjoy!
I only use one tablespoon maple syrup because the ripe bananas add a lot of sweetness – however, if you really like sweets consider adding 2 tablespoons of maple syrup instead.