Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, mash the bananas with a fork until smooth. There can be a few lumps, but try to get it as smooth as possible.
Add the almond butter, applesauce, and vanilla extract to the mashed bananas and stir until combined.
In another bowl, combine the oats, cinnamon, ground flaxseed (if using), baking powder (optional), and salt (if using).
Gradually stir the dry ingredients into the wet mixture. Add the raisins or dried cranberries (if using) and fold them in. The dough will be sticky and thick.
Using a tablespoon or cookie scoop, drop small mounds of dough onto the prepared baking sheet. Use the back of the spoon to flatten each cookie slightly. These cookies won't spread much, so shape them to your desired size.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops are set.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
