Preheat oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper and set aside.
Mash bananas by placing them in a stand mixer (or bowl with a hand mixer) and mixing them 30-60 seconds on low until smooth.
3 very ripe bananas
To the mashed bananas add brown sugar, melted butter, greek yogurt, egg, and vanilla. Mix on medium-low speed for a minute, or until smooth and evenly combined.
½ cup brown sugar, packed, ½ cup nonfat plain greek yogurt, ¼ cup melted butter, 1 egg, 2 tsp vanilla extract
Add dry ingredients (flour, oats, baking powder, baking soda, cinnamon, and salt) and mix on medium-low speed for a minute, until smoothly combined.
1½ cups gluten-free all purpose flour*, 1 cup gluten-free old-fashioned oats*, 1 tsp cinnamon, ½ tsp baking powder, ½ tsp baking soda, pinch of salt
Mix in mini chocolate chips. You can reserve two tablespoons of chocolate chips to sprinkle a few on top of each cookie if you'd like, or just mix them all on.
½ cup mini chocolate chips
Using a small cookie scoop, portion batter onto prepared baking sheets about two inches apart - cookies will slightly spread while cooking. I put 12 cookies on each baking sheet and bake two rounds of cookies since there is a high yield of cookies.
Bake for 12-14 minutes, until just starting to turn slightly golden brown and the dough know longer looks wet.
Let cool on the cookie sheet for five minutes before transferring to a wire rack to finish cooling.