Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. If you don't have parchment paper on hand, spray the baking sheet with cooking spray.Mash the bananas into a large mixing bowl until smooth and most of the lumps are out.Add in the almond butter and pure maple syrup and mix all the wet ingredients together until a thick, sticky creamy substance forms.Pour in the oats and sea salt (dry ingredients) and mix well until a thick dough forms.Finally, gently stir in the chopped peaches.Spoon the peach mixture onto the prepared cookie sheet, forming any size cookies you like. The cookies will remain the same size and shape as the way they start, so shape cookie dough accordingly. I like making enormous cookies, but you can absolutely make small cookies too. Bake for 10 to 15 minutes, or until the cookies are lightly golden brown around the edges and feel set up when poked.Smaller cookies require less time (8 to 10 minutes), whereas larger cookies require more time (12 to 15 minutes). Allow the cookies to cool to room temperature before removing them from the cookie sheet. Serve and enjoy!