Add the oats and coconut to a food processor or blender and pulse to make into a coarse flour. This is optional but makes for a more uniform batter.
Add the bananas to a medium bowl and mash very well with a fork or potato masher. Add the rest of the ingredients, stirring well to combine.
Put batter into the fridge or freezer for 10-15 minutes while you preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Use a tablespoon-size measuring spoon to portion out mounds and flatten slightly until about 1/2-inch thick. I usually do some 1 tablespoon cookies and some 2 tablespoon cookies; you can bake them on the same sheet for the same amount of time.
Bake for 24-26 minutes or until firm and slightly golden brown around the edges. Remove from oven and let cool on the rack.
Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days. Store fully cooled cookies in a zip top bag in the freezer for up to 3 months. Thaw overnight or in 15 second increments in the microwave.
Use very ripe bananas for the most natural sweetness. There's no other sweetener in this recipe, so this is what makes them taste like a cookie!
Let the batter chill a bit before portioning out the dough to make it a little easier to handle.
Press the dough down until about 1/2-inch thick to ensure they bake evenly.
Bake on a parchment-lined baking sheet to avoid the cookies sticking.
Let cool fully before storing.
Try another dried fruit like cranberries or cherries in place of the raisins.
Try chocolate chips in place of the raisins or do half and half.
If you don't have almond flour, use regular whole wheat or all purpose flour instead.
If you don't have (or like) coconut, use additional oats instead.
You can use quick or instant oats instead of the rolled oats and skip grinding them up.