Preheat the oven to 350º F.

Place 3 medium or 2 large bananas in a blender and puree the bananas. You can also place the bananas in a mixing bowl and use a hand mixer to puree them.

In a large mixing bowl, combine the pureed bananas, quick cooking oats, salt, vanilla, honey, and nuts, mix together with either a hand mixer or spatula. The mixture will be thick. 

Use a cookie scoop (my cookie scoop is about 1.5 tablespoons) to scoop dough balls and place on a silicone lined baking sheet. It’s important to use your hands to press the balls flat and to shape them into nice round cookies. You can press additional nuts into the tops of the cookies if you’d like. 

For cookies that are 1 cookie dough scoop large (1.5 tablespoons) bake for 5 minutes. For cookies that are 1.5-2 cookie dough scoops large (2-3 tablespoons) bake for 8 minutes.

The cookies will be soft and tender when they come out of the oven - allow them to cool and firm up on the baking sheet for 10 minutes before moving them to a cooling rack. 

Store the cookies in an airtight container on the counter for up to 3 days. These cookies can also be frozen. Wrap them in bundles of 3-4 cookies in plastic wrap then place inside a ziplock bag and place in the freezer.