Use ripe or overripe bananas for natural sweetness and moisture., Quick oats work well but rolled oats or quinoa flakes can be used., This recipe is naturally flour-free; use certified gluten-free oats to keep it gluten-free., You can swap honey for maple syrup as a natural sweetener., Peanut butter alternatives like almond, cashew, or sunflower seed butter work well., Add-ins such as dried fruit (raisins, cranberries, blueberries), chia seeds, flax seeds, or nuts (walnuts, pecans) can be included for variation and added nutrition., Cookies have a soft, muffin-like texture, not crunchy., Avoid overbaking; take cookies out when centers are slightly soft as they firm up while cooling., Store baked cookies in an airtight container in the refrigerator for up to two weeks., Freeze baked cookies after cooling in a single layer on a baking sheet, then transfer to a zip-top bag; freeze up to three months., Unbaked dough can be refrigerated covered for up to three days.