In a large bowl, mash banana. Add almond milk, coconut oil, maple syrup or honey, and vanilla extract and whisk to combine.
1/2 cup banana, 1/4 cup almond milk, 2 tablespoons coconut oil, 2 to 4 tablespoons maple syrup or honey, 1 teaspoon pure vanilla extract
Add dry mixture to bowl of wet mixture and use a spatula to combine. Fold in dried blueberries and cranberries (and orange zest, if using).
1/4 cup dried blueberries, 1/4 cup dried cranberries, 1 tablespoon orange zest
If the dough feels too sticky to manage, cover with plastic wrap and place in the fridge for 10-15 minutes to chill.
Using a large cookie scoop (the large scoops I use is 3 tablespoons) drop cookies on prepared baking sheet and use your spatula to flatten them to your desired size (they won't spread while baking). Press additional blueberries/cranberries into the tops of the cookies - it's just prettier this way! If you don't have enough room for all your cookies on one sheet, divide them between two baking sheets.
Bake for 10 minutes and let cool on the pan for 10 minutes before moving them to a wire rack to cool completely.
Store, loosely covered, at room temperature for up to three days - enjoy!
Notes
They don't spread! They don't spread at all, so you have to make sure you flatten them to the size and shape that you want before baking.
Don't roll between your palms. You don't want to roll them in your hands because they end up being kinda tough and frankly, look unappealing.
Paleo disclaimer: This recipe calls for Bob's Red Mill paleo flour blend and gluten free oats. I am of the opinion that a small amount of gluten free oats is okay as part of a paleo diet, and that using a paleo flour blend is also acceptable. If you are a super strict paleo diet follower, this recipe might not be for you. But it's still a great recipe for those in search of all things gluten free, dairy free and refined-sugar free!
Freezing: You can store the baked cookies, wrapped tightly in plastic wrap and a freezer-safe container for up to 2 months.