In a large mixing bowl, stir together mashed banana, vanilla and peanut butter.
Add dry ingredients (cinnamon, brown sugar, oats, salt and baking soda) to wet ingredients then stir until just combined. Avoid overmixing.
Fold in chocolate chips until evenly distributed.
Cover the bowl with plastic wrap and place in the freezer for 20 minutes.
Preheat oven to 350 degrees.
Line a large cookie sheet with parchment paper.
Remove cookie dough from the freezer. Using a 2.5 tablespoon cookie scoop, scoop cold dough into cookie balls then place them on the baking sheet spaced 2 inches apart.
Using your fingertips, gently flatten the rounded tops of the cookie balls.
Bake for 9 - 11 minutes or until cookies set around the edges but are still soft in the center. (Cookies will continue to set as they cool, avoid overbaking or cookies will be dry.)
If desired, press additional chocolate chips into the tops of warm cookies.
Cool cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Store cookies in an airtight container at room temperature up to 3 days.
