Combine oats, oat flour, cinnamon, baking soda and salt in a large bowl.
Mash bananas in a medium bowl until creamy.
Add eggs, coconut oil (or butter) and vanilla; whisk until well combined.
Roll tablespoons of dough into balls and place on the prepared baking sheet, making 15 cookies per batch.
Press with a fork to flatten slightly.
Bake until firm to the touch and lightly brown on the bottom, 15 to 17 minutes.
Transfer to a wire rack to cool completely.
Repeat with the remaining batter.
To make ahead: Store airtight at room temperature for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
