Preheat your oven to 375 F. Line a baking sheet or cookie sheet with parchment paper.
Mix together the butter and brown sugar, mushing them together to mix well. Add the mashed banana, coconut milk, and vanilla; blend well.
In a separate bowl, mix the flour, baking soda and salt. Slowly add the dry mixture into the wet mixture. Once mixed, add the oats and dried cranberries, stirring carefully with a spatula or large spoon to blend them evenly into the mixture.
Using a soup spoon or other dining spoon, spoon the cookies onto a cookie sheet. Push a cranberry or two into the center of each cookie before cooking, as decoration, if desired.
Bake each batch 10 to 12 minutes, depending on your oven, then remove to a cooling rack for 10 minutes. Longer baking times will make them crunchier; shorter times will make them gooey-er. Serve warm or cooled! Cookies will last 5 – 7 days in an airtight container.
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