Preheat and prep. Set the oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies don’t stick and cleanup stays easy.

Mash the bananas. In a large bowl, mash 2 medium ripe bananas until mostly smooth. A few small lumps are fine.

Whisk the wet ingredients. Add 1/3 cup peanut butter, 1/4 cup maple syrup, 1/4 cup unsweetened applesauce, 1 large egg, and 1 teaspoon vanilla. Whisk until cohesive.

Combine the dry ingredients. In a separate bowl, stir together 1 1/2 cups old-fashioned oats, 3/4 cup whole wheat flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt.

Bring it together. Add the dry mixture to the wet mixture. Stir with a spatula until no streaks of flour remain. Fold in 3/4 cup raisins. If using nuts or seeds, add 1/3 cup now.

Adjust consistency if needed. The dough should be thick and scoopable, not runny. If it seems too wet, sprinkle in another tablespoon of oats. If too stiff, add a splash of milk or a spoonful of applesauce.

Scoop and shape. Use a heaping tablespoon or a cookie scoop to portion 12–14 cookies. Gently flatten each mound to about 1/2 inch thick; they won’t spread much.

Bake. Bake 12–15 minutes, until set around the edges and just firm on top. They should still feel soft in the center.

Cool. Let sit on the pan for 5 minutes, then transfer to a rack. They’ll continue to set as they cool while staying moist inside.