Preheat your oven to 350°F (175°C). Mash 2-3 very ripe bananas until smooth. Stir in 1/2 cup of almond butter, 1/4 cup of maple syrup, and 1 teaspoon of vanilla extract until well combined.

In a separate bowl, combine 1 cup of rolled oats, 1/2 cup of chocolate chips, and 1/2 cup of chopped walnuts. Stir the dry ingredients until evenly mixed.

Gently fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, ensuring the dough is slightly sticky.

Drop rounded tablespoons of dough onto a lined baking sheet, leaving about two inches between each scoop. Flatten each cookie slightly.

Bake the cookies for 12-15 minutes, or until the edges are set but the centers remain soft.

Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.