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Preheat the oven to 350°F (180°C). Line one large cookie sheet with parchment paper. Lightly oil the paper with oil spray or coconut oil. Set aside.
Use a fork to mash the ripe bananas into a smooth puree.
Stir in fresh, runny peanut butter, unsweetened cocoa powder, and any additional ingredients you like.
Stir until a sticky, fudgy chocolate batter forms.
Use a cookie dough scoop to release a dollop of batter on the baking sheet. Leave two thumbs of space between the cookies - they expand in the oven.
Bake the cookies at 350°F (180°C) for 15-16 minutes until the top is dry and the center is still soft and fudgy.
Remove the cookies from the oven and let them cool down for 5 minutes on the cookie sheet.
Slide a spatula under each cookie to transfer them onto a cooling rack.
Cool to room temperature before eating.