Step 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2. Mash your bananas in a large bowl until smooth. The riper they are, the sweeter your cookies will taste — no added sugar needed.

Step 3. Add the rolled oats and cinnamon. Stir until fully combined. The mixture will look thick and a little sticky. That’s exactly right.

Step 4. Scoop about a tablespoon of dough per cookie onto your baking sheet. Flatten each one slightly with the back of a spoon — these cookies don’t spread on their own.

Step 5. Bake for 12 to 15 minutes until the edges are lightly golden. Let them cool on the tray for at least 5 minutes before eating. (I know. It’s hard. Do it anyway.)