Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Mash the ripe banana in a mixing bowl until it becomes a smooth puree.

Stir in the peanut butter and cocoa powder into the mashed banana until smooth.

Add rolled oats to the banana mixture and stir until fully coated, forming a thick dough.

Drop amounts of dough onto the prepared baking sheet, spacing them at least 2 inches apart.

Bake for 10-12 minutes until firm around the edges but slightly soft in the center.

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Enjoy cookies fresh or store in an airtight container at room temperature for up to a week.