Preheat your oven to 350°F (175°C) and line a large baking tray with parchment paper to prevent sticking.

In a large mixing bowl, mash the bananas using a fork or potato masher until they reach a smooth, creamy consistency with only a few small lumps remaining.

Stir in the applesauce, vanilla extract, cinnamon, nutmeg, ginger, and salt until the mixture is uniform.

Add the rolled oats to the wet ingredients and fold the mixture with a spatula until every oat is evenly coated and moistened.

If you are using nuts or other add-ins, fold them into the dough at this stage.

Scoop about 2 tablespoons of batter for each cookie onto the prepared baking tray, spacing them 1 inch apart.

Use the back of a spoon to gently press and flatten each scoop into a circular disk, as these cookies will not spread significantly during baking.

Bake for 15 minutes, or until the edges are firm and the tops feel dry to the touch.

Remove the tray from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to finish cooling completely.