Preheat the oven to 350° F and line a baking sheet with parchment paper.
Mash the banana and nut butter together in a bowl with a fork.
Stir in the remaining ingredients except delicate fruit. The batter should be fairly sticky. If the batter is too wet, add oats or a little bit of your preferred type of flour. If the batter is too dry, add more nut butter or banana.
Scoop batter onto parchment paper and shape into 4 or 5 rounds with your hands or a spoon. I like to press frozen blueberries, fresh fruit, or nuts into the cookies after forming them.
Bake for 18 to 20 minutes, until lightly browned and holding together. If using pumpkin or grated veggies they will probably take closer to 30 minutes to be fully cooked.
Let cool for a few minutes before eating and let cool completely before storing in an airtight baggie or container.
These can be stored in the fridge or at room temperature for a few days, or in the freezer for a few weeks.
Eat cold, at room temperature, or warm in the microwave for 30 seconds.