Preheat your oven to 177 °C (175 °C) and line a large baking sheet with parchment paper.

Place 120 ml of the rolled oats into a blender or food processor and pulse until it reaches a coarse flour consistency.

In a large mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the almond butter, maple syrup, and vanilla extract until fully combined.

Add the remaining 360 ml rolled oats, ground oat flour, cinnamon, baking powder, sea salt, chia seeds, grated apple, and dried cranberries to the wet mixture. Stir well to form a thick, uniform dough.

Scoop 12 equal portions of dough onto the prepared baking sheet. Gently flatten each scoop with the back of a spoon into a cookie shape, as these cookies will not spread much during baking.

Bake for 14 to 16 minutes until the edges are golden brown and the centers are set. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.