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

In a large bowl combine the mashed bananas, peanut butter, vanilla bean paste, and rolled oats.

Mix with a hand mixer on low speed or with a sturdy spatula until the oats are evenly coated and no dry spots remain.

Fold in the sugar free chocolate chips until they are evenly distributed.

Fill a small bowl with warm water and lightly wet your hands to prevent sticking.

Scoop and roll the dough into 15 balls, each about the size of a walnut, and place them on the prepared baking sheet.

Space the dough balls about 1 1/2 inches apart, then gently press each one down to flatten into a cookie shape.

Bake for 10 to 12 minutes, until the cookies look set on top and the edges are just starting to turn light golden.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 2 minutes.

Transfer the cookies to a wire rack to cool completely before serving or storing.

Store the cooled cookies in an airtight container in the refrigerator for up to 5 days and bring to room temperature before serving.

For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag and freeze for up to 3 months.