Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly grease the paper with coconut oil to avoid the cookies to stick. Set aside.

Peel, mash the bananas in a mixing bowl until it forms a smooth puree with small lumps of banana.

Pack the mashed bananas in a measuring cup or weigh the amount required by the recipe, then return to the large mixing bowl.

If you choose to add the optional ingredients, stir them now (note 5).

Stir in the almond flour with a spatula at first. When it starts to be difficult to stir, knead the dough with your oiled hands until the dough is consistent. It should be wet, soft, dense, and sticky but easy to form balls.

Wash and dry your hands, and lightly oil them with coconut oil. Roll 1 tablespoon of dough between your hands to form a ball.

Place each cookie dough ball onto the baking sheet covered with parchment paper, leaving one thumb of space between the balls.

Slightly oil your finger again and flatten the cookie.

Repeat until all cookies are formed. The recipe makes 16 cookies. They won't expand in the oven, but you flatten the ball, and you don't want the cookies to touch each other.

Bake the cookies for 13-16 minutes at 350°F (180°C) until slightly golden brown on the edges and bottom.

Let them cool down on the baking sheet for 15 minutes before transferring them to a cooling rack. The cookies are soft banana cookies and won't firm up much.