Preheat the oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mash the bananas: In a small bowl, mash bananas until smooth and puree-like. Set aside.
½ cup mashed ripe bananas
Cream the butter and sugars: In a large mixing bowl, beat butter and sugars with a hand or stand mixer on low speed until smooth and creamy.
½ cup brown sugar, ½ cup white sugar, ½ cup unsalted butter softened
Add wet ingredients: Mix in the egg, vanilla extract, and mashed bananas until fully combined.
1 large egg, 1 teaspoon vanilla extract
Combine dry ingredients: In a separate bowl, whisk together the dry ingredients. Gradually add them to the wet mixture, ½ to 1 cup at a time, mixing on low until just combined.
1 and ½ cup gluten-free flour blend, 2 cups quick oats (certified GF, if needed), 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon baking powder
Fold in chocolate chips: Gently fold in the chocolate chips with a spatula.
½ - ¾ cup semi-sweet chocolate chips
Shape the cookies: Scoop about 2 tablespoons of dough per cookie (or 1½ tablespoons for smaller cookies), roll into balls, and place on the prepared baking sheet. Lightly press the tops.
Bake: Bake for 11–13 minutes until the tops are golden brown and the cookies have risen slightly. The centers should stay soft.
Add extra chocolate chips (optional): Press a few extra chocolate chips on top of the cookies right after baking for a nice finish.
Cool: Let cookies rest on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.