Vegan Chocolate Chip Cookies

Preheat the oven to 350°F/180°C. Line a large baking sheet or two smaller baking sheets with silicone mats or parchment paper.

In a bowl, add all 5 ingredients (creamy peanut butter (1 cup), granulated sugar (1 cup), baking soda (2 tsp), mashed banana (0.25 cup), and dark chocolate chips (0.5 cup)) and stir together until all combined and smooth, about minutes (3) by hand. If using, also add vanilla extract (1 tsp) and chopped nuts (0.25 cup) (reduce [dark chocolate chips] to cup (0.25) if adding nuts). Start 3m timer

Using cookie dough (2 tbsp) per cookie, scoop the dough and roll into a ball. Place on the baking sheet, allowing at least 4 inches of space between each cookie. Bake for minutes (12) to minutes (13) until the cookies are beautifully crackly and set. Start 13m timer

Remove from oven. Sprinkle with some extra sea salt (1 pinch) on top. Allow to cool on the baking sheet for at least minutes (5) to minutes (10) outside of the oven, then transfer to a wire rack. Serve and enjoy! Store the cookies in an airtight container once cooled, or leave them on the wire rack. Start 10m timer