Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mash the ripe bananas in a mixing bowl until smooth, aiming for about 1 cup of mashed bananas.
Add the creamy almond butter, pure maple syrup, large egg (or flax egg), and vanilla extract to the mashed bananas. Whisk until well combined.
In a separate bowl, combine the oat flour, ground cinnamon, baking soda, and sea salt. Stir to mix well.
Add the dry mixture to the wet ingredients and stir until just combined, being careful not to overmix.
Fold in the old-fashioned oats, raisins, and chocolate chips if using.
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
Sprinkle a pinch of flaky sea salt on top of each cookie before baking if desired.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
