In a large mixing bowl, whisk oats, flour, coconut sugar, baking powder, cinnamon, and salt.
Add mashed banana, maple syrup, vanilla, and almond milk. Use a rubber spatula to mix until just combined.
Fold in pepitas and dried cranberries.
Use an ice cream scoop to scoop up the cookie dough and form into cookies using your hands. The dough is slightly sticky so having slighty damp hands helps prevent the cookies from sticking to your hands!
Place cookies on a nonstick baking sheet. Bake for 15-18 minutes. Let cool slightly before transferring to a cooling rack.
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Notes
Leftovers keep in the fridge for about 1 week. Cookies can be stored in the freezer for up to 3 months.