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Preheat oven to 350 degrees F.
Peel bananas and mash in a medium mixing bowl.
Add the rest of the ingredients, including optional honey or sugar if using, and stir to combine.
Drop approximately 20 Tbsp spoonfuls onto a cookie sheet and flatten. Press a few chocolate chips into the top of each cookie, if desired.
Bake for 8-10 minutes, until cookies have set and are just beginning to lighty brown.
Let cool for 5-10 minutes and then remove from cookie sheet.
For optimal freshness, store leftover cookies in an airtight container on the counter for up to 2 days, in the fridge for up to 1-2 weeks, or in the freezer for up to 3 months.