Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, mash the ripe bananas with a fork until they reach a smooth, liquid consistency.

Add the almond butter, vanilla extract, cinnamon, and sea salt to the mashed bananas and stir until fully emulsified.

Incorporate the gluten-free rolled oats and chocolate chips (or raisins) into the wet mixture, stirring until a cohesive dough forms.

Using a cookie scoop or tablespoon, place 12 equal portions of dough onto the prepared baking sheet.

Flatten each mound slightly with the back of a spoon, as these cookies will not spread during baking.

Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are firm to the touch.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.