1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Mash bananas in a large bowl with a fork until mostly smooth with just a few small lumps. Measure exactly 1 cup of mashed banana.

3. Add melted coconut oil, brown sugar, granulated sugar, egg, vanilla extract, and apple cider vinegar to the mashed bananas. Stir with a wooden spoon or spatula until well combined and smooth.

4. In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon, salt, and nutmeg (if using).

5. Pour the dry ingredients into the banana mixture. Gently stir with a spatula just until flour disappears and no dry streaks remain. Don’t overmix—batter should be thick like cake batter.

6. Fold in chocolate chips (and nuts or oats if using) until evenly distributed throughout the batter.

7. Let batter rest for 5 minutes. This allows the flour to fully hydrate for better texture.

8. Using a large cookie scoop (about 2 tablespoons) or a spoon, drop rounded mounds of dough onto prepared baking sheets, spacing them about 2 inches apart.

9. Optional: Gently press the tops to flatten slightly, or leave as domed mounds. Press a few extra chocolate chips on top for appearance.

10. Bake for 12-15 minutes, rotating pans halfway through, until edges are set and lightly golden while centers still appear slightly soft and underdone. Don’t overbake!

11. Remove from oven and let cookies cool on the baking sheet for 5 minutes (they’re very soft when hot).

12. After 5 minutes, use a thin spatula to transfer cookies to a wire cooling rack. Let cool for at least 10 more minutes before serving.

13. Enjoy warm or at room temperature. Store in an airtight container.