Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

Mash the ripe bananas in a mixing bowl until they are creamy. Add in the pure maple syrup and creamy almond butter and mix until the wet ingredients are completely combined. Note: if your almond butter has been sitting in the refrigerator or is not at room temperature, microwave it for 30-60 seconds, until it becomes easy to stir.

Drop dough onto the prepared cookie sheet using a spoon. The cookies won’t spread very much during the baking process, so make them any size you want. I like to make 12 medium to large sized cookies, but you can also go giant or small.

Bake cookies for 10 to 15 minutes on the center wrack of the preheated oven (depending on size). For 20 small cookies, bake 10 to 12 minutes, for medium-sized cookies, I bake for 14 to 15 minutes, and for large cookies, bake 15 to 18 minutes.

Remove the pear cookies from the oven and allow them to cool to room temperature before moving them from the baking sheet using a spatula. You can move them to a wire rack after 10 minutes of cooling if you'd like. Serve and enjoy!