Mash bananas with the back of a fork until creamy (the riper the better!). Set aside.
Add applesauce to a mixing bowl, then stir in mashed bananas, vanilla, and cinnamon.
Fold in remaining ingredients and let set for 10 minutes.
Drop cookie dough by spoonfuls onto a parchment paper-lined cookie sheet, then flatten cookies into rounds. (The batter should yield about 16 regular size cookies, 12 if you’re wanting them a bit bigger.)
Bake approximately 30-35 minutes or until golden brown and cooked through.
Remove from oven and let rest on the cookie sheet for 5 minutes before moving to a wire rack to finish cooling.
Store any leftovers in an airtight container at room temperature.
You know your kids will want to try it if you call it a breakfast COOKIE! The raisins can be replaced with dried cranberries, and 2/3 cup puréed mango may be used instead of the bananas if preferred; if using the mango, you may want to add a bit of sugar, honey, or other sweetener to the mix.