1. Preheat your oven to 350 F (175 C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium-sized mixing bowl, mash the two ripe bananas until smooth with only a few small lumps remaining.

3. Add the unsweetened applesauce and vanilla extract to the mashed bananas. Stir until well combined.

4. Add the rolled oats, ground cinnamon, and a pinch of salt to the wet mixture. Stir everything together until the oats are fully moistened and all ingredients are evenly distributed. Avoid overmixing.

5. Gently fold in the chopped nuts and chocolate chips, distributing them evenly throughout the dough.

6. Drop rounded tablespoons of the cookie dough onto your prepared baking sheet, leaving about 1-2 inches between each cookie. Gently flatten them slightly with the back of a spoon.

7. Bake for 15-18 minutes, or until the edges are lightly golden brown and the centers appear set.

8. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.