In a bowl, mash the banana until smooth. Add peanut butter, vanilla, and salt, then stir in almond flour and baking powder until a thick cookie dough forms.
Fold in Lily’s chocolate chips and walnuts.
Line a baking sheet with parchment paper. Use a cookie scoop to portion dough into rounds, then flatten slightly with a fork for that classic peanut butter cookie pattern.
Bake at 350°F (175°C) for 10–12 minutes, or until golden brown around the edges.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a rack. They’ll firm up as they cool — soft in the center with melty chocolate and nutty flavor in every bite.
