Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

Mash the bananas in a large bowl until they’re creamy.

Stir in the pure maple syrup and almond butter until the wet ingredients are well combined. Note: If your almond butter is cold and/or hard (rather than well-stirred), microwave it for 20 to 30 second or until it stirs easily.

Add the rolled oats, ground cinnamon, and sea salt to the mixing bowl (dry ingredients).

Mix well until everything is combined, then stir in the fresh diced apple. Note: you can use grated apples instead of chopped apples if you prefer.

Drop mounds of dough onto the prepared baking sheets and shape them into cookie shapes. You can go with any size cookie dough balls you like! I make 7 huge cookies. The oatmeal cookie dough will stay the same shape you place them on the cookie sheet and won't spread a whole lot.

Bake on the center rack of the preheated oven for 10 to 15 minutes. For smaller cookies, bake 10 to 12 minutes and for larger cookies, bake for 13 to 15 minutes.

Allow the cookies to cool on the baking sheet completely before using a spatula to remove them from the cookie sheet.