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Preheat oven to 180C. Line a large baking tray and set aside.
Mash banana in a large bowl, then mix in peanut butter and, if you prefer a slightly sweeter cookie, the honey. Once uniform and oats and almond meal and combine well.
Add in any extras you like. Today we added chocolate chips, but you can omit or add in ½ of dried fruit, nuts or shredded coconut.
Roll into balls around 1 heaping dessert spoon in size (This recipe makes around 12 cookies of that size). Place of the lined cookie sheet, and flatten with the palm of your hand. I find the best texture comes from when you flatten them generously- a thicker cookie can be a bit more chewy and dense. Cookies will not spread much, so you should easily fit all the dough onto one tray.
Bake for 15-20 minutes or until lightly golden brown. We like to gently lift up a cookie and test the underside- it should be golden brown.
Allow cookies to cool for 5 minutes on the baking tray then transfer to a wire rack to cool completely.