Start by preheating your oven to 350°F (175°C). This step is crucial as it ensures even baking and the right texture.

While waiting for the oven to heat, line a baking sheet with parchment paper. This will help prevent sticking and make clean up a breeze.

In a large mixing bowl, mash the ripe bananas until smooth. This will be the sweet base of your cookies. Add the peanut butter, plant-based milk, maple syrup, vanilla extract, and cinnamon. Mix well until fully combined.

In another bowl, whisk together the oats and the sea salt. Once mixed, fold the dry ingredients into the wet mixture.

Now comes the fun part! Incorporate the dairy-free chocolate chunks and your choice of chopped walnuts or dried cranberries. These additions give texture and bursts of flavor.

Using a spoon or ice cream scoop, drop generous spoonfuls of the dough onto the prepared baking sheet. Aim for a good spacing of about two inches between each cookie, as they will spread slightly.

Pop the baking sheet in the oven and bake for 10-12 minutes. You want them to be golden brown but not overdone.

Once baked, remove them from the oven and allow them to cool on the sheet for a few minutes before transferring them to a wire rack. This cooling period is essential for achieving the right texture.