Preheat the oven to 350°F (175°C) and place a rack in the center position. Line a large baking sheet with parchment paper.

Put the 2 cups mixed raw nuts in a food processor and pulse until they are roughly chopped (avoid over-processing into a paste). If you don’t have a food processor, chop the nuts by hand on a cutting board with a knife. Transfer the chopped nuts to a large mixing bowl.

In a separate bowl, mash the 3 bananas until you have about 1 ½ cups mashed banana; it’s fine to leave small chunks.

Add the ½ cup creamy almond butter to the mashed banana and stir until well combined and uniform.

Add the chopped nuts, ½ cup chocolate chips, ½ tsp ground cinnamon, and a pinch of sea salt to the banana–almond mixture. Stir until a thick, sticky dough forms (the dough will be very sticky and won’t resemble traditional cookie dough).

Use a spoon to drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Shape each mound into the final shape you want—the dough will not spread while baking.

Bake on the center rack for 10 to 17 minutes: bake small cookies about 10–12 minutes and larger cookies about 15–17 minutes, until the cookies are golden brown and set.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 20 minutes before transferring or serving.