To a bowl, add a ripe banana and mash it with a fork.
Now add chopped almonds, raisins, almondmilk, and rolled oats. Stir to combine, cover with a plate and let the oats soak overnight in the refrigerator.Tip: If you don't have time to soak the oats, then blend the mixture with a hand blender, and you can skip the soaking time.
Preheat the oven to 350F (180C). Line a baking tray with parchment paper. Add a tablespoon at a time of the oat mixture onto the baking tray to make the cookies. Flatten the cookies with the back of the spoon. Optionally, top the cookies with dark chocolate chips.Tip: you can also blend the oat mixture with a hand blender if you want a less chunky oat cookie.
Bake for around 15 - 18 minutes, then let cool for 10 minutes and serve. Store in an airtight container or in a plastic bag for up to a week.