Preheat the oven to 350 degrees F. Line a half baking sheet with parchment paper or Silpat

Before you start mixing the cookie dough, measure out all the ingredients. See the recipe notes for substitutions. Chop the prunes into 1/4-inch pieces and coarsely chop the almonds so the pieces are about 1/8-inch.

Peel and break the bananas into 1-inch chunks and place them in a large bowl. Use a fork to smash the banana until it is creamy and there are no discernible chunks of banana.

Add the almond butter, maple syrup, kosher salt, and ground cinnamon to the bowl and whisk the ingredients together until all the ingredients are mixed together and the mixture appears creamy. It may appear a little lumpy.

Add the chopped prunes, the almonds, the pepitas, and dried cranberries. Use a silicone spatula to stir the fruit and nuts into the almond butter-banana mixture until they appear well distributed throughout the cookie dough.

Add the rolled oats and fold them into the dough with a spatula.

At this point you can bake the cookies or store the cookie dough in the refrigerator in an airtight container.

Use a 1/4-cup measuring spoon to measure a scoop of dough onto the line balking sheet. Place 6 cookies on the baking sheet evenly spaced apart.

Bake the cookies for 16 minutes. Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes and then move them to a wire rack to finish cooling.

Store the cookies in an airtight container for 4 days and in the refrigerator in an airtight container for up to 2 weeks.