Cranberry Oatmeal Breakfast Cookies

2 ripe bananas, mashed
½ C unsweetened applesauce
¼ C raw honey
1 tsp. cinnamon
2 tsp. vanilla extract
¼ tsp. sea salt
2½ C rolled oats
½ C fresh cranberries, chopped

Preheat oven to 375°F. In a large bowl, mash bananas.  Then add the applesauce, honey, cinnamon, vanilla and salt, and mix until combined. Take 1¼ cup of oats and pulse them in a food processor to break them into smaller pieces. Add all the whole oats and the pulsed oats to the banana mixture and mix well. Fold in the cranberries. Allow dough to sit for 5 to 10 minutes so the oats can soak up any excess liquid.

Line a baking sheet with parchment paper and drop ¼ cup dollops of dough an inch apart. Bake for 18 to 20 minutes until slightly golden brown. Allow cookies to cool on a cooling rack and store in an air tight container.