Step 1: Prep the Oven and Tray

Preheat oven to 350°F (175°C).

Line a large baking sheet with parchment paper and set aside.

Step 2: Mix the Dry Ingredients

In a large bowl, combine rolled oats, almond meal, coconut flakes, slivered almonds, dried cranberries, chocolate chips, salt, and cinnamon. Stir to evenly distribute.

Step 3: Mash and Mix the Wet Ingredients

In a smaller bowl, mash the ripe bananas with a fork until mostly smooth.

Stir in the oil until fully incorporated.

Step 4: Combine and Form the Cookies

Pour the banana-oil mixture into the dry ingredients.

Stir until everything is well mixed and the mixture holds together.

Step 5: Shape and Bake

Use a large cookie scoop to portion the dough into 12 equal mounds, roughly golf-ball sized.

With damp hands, press each mound into a cookie shape and place them 2 inches apart on the baking sheet.

Bake for 20–25 minutes, until golden on the bottom and just set on top.

Step 6: Cool and Store

Let cookies cool completely on a wire rack.

Store in resealable bags or airtight containers for up to 3 days, or freeze for up to 3 months.