Prep the oven and pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Mash the bananas: In a mixing bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine.

Mix the base: Stir in the vanilla (if using), cinnamon, and a tiny pinch of salt. Add the oats and mix until everything is evenly combined.

Adjust texture: If the mixture seems too wet, add another tablespoon or two of oats. It should be thick and scoopable, not runny.

Add extras: Fold in chia or ground flax and any add-ins you like. Keep pieces small for easy chewing.

Portion the cookies: Scoop about 1 heaping tablespoon of dough per cookie onto the lined sheet. You should get 14–18 small cookies.

Flatten: Gently press each mound into a 1/2-inch thick round. These don’t spread much, so shape them now.

Bake: Bake for 12–15 minutes, until the edges look set and the bottoms are lightly golden.

Cool: Let the cookies cool on the sheet for 5 minutes, then move to a rack to cool completely. They firm up as they cool.

Serve: Offer plain or with a smear of unsweetened nut or seed butter for older toddlers who handle spreads safely.