1cupcraisinsYou can also blueberries or any dried fruit
Instructions
Preheat oven to 350°F. Line a sheet pan with parchment paper.2.
In a mixing bowl, add peeled bananas, almond butter, honey, and vanilla. Use a fork to completely mash the bananas and mix together the contents of the bowl.
Add the remaining ingredients except for the berries. Mix well.
Add the cranberries (or blueberries) and stir gently. You want to just combine them with the batter being careful not to break them up.
Using a ½ cup spring release scoop, scoop batter into 6 large cookies. Bake for 18-20 minutes, or until tender but cooked through.
You can serve warm or at room temperature.
I like to wrap individually with plastic wrap and store. They'll keep in the fridge for up to 5 days or the freezer for 1 month.
Notes
You can make a dozen smaller cookies by using a 1/4 cup scoop. Bake 1/4 cup size for 10-12 minutes.