Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
Mash the banana in a large mixing bowl, then add the applesauce and maple syrup. Mix well. Then add all the dry ingredients and mix until evenly coated.
Use a medium cookie scoop and press the mixture into the scoop before releasing onto your tray. You want to press them into the scoop to ensure there are no gaps and prevent them from breaking apart. Repeat with remaining batter, you should get about 14 cookies.
Bake for 13-18 minutes. Remove from the oven and let cool for 5-10 minutes to completely set. For softer, chewier cookies bake for 13-14 minutes, but for crispier cookies, bake for 17-18 minutes.
Use VERY ripe bananas. Bananas with brown skins work best here for added natural sweetness since we're not using much sugar to sweeten.Use a medium cookie scoop for evenly sized cookies, or an ice cream scoop if you don't have one.Firmly push down the batter into your scoop before releasing onto your tray. This will help prevent gaps in your cookies so they hold together well.For chewier, moister cookies, bake for 13-14 minutes and remove from the oven but let them set at room temperature for at least 5 minutes before enjoying. For crispier texture, bake for 17-18 minutes.Make sure to use certified gluten free oats if needed.Cookies keep 3-4 days at room temperature, 1 week in the fridge or 3 months in the freezer.