Banana Oatmeal Breakfast Cookies

Preheat the oven to 350 F. Line two baking sheets with parchment paper. In a large mixing bowl, combine banana, flax seeds, and nondairy milk and mix until smooth. Mix in the oil, brown rice syrup, agave nectar, and vanilla. Sift in all-purpose flour, whole wheat pastry flour, cinnamon, nutmeg, baking soda, and salt and mix to form a moist batter. Fold in the oats, pecans, and dried cranberries. The dough will be moist yet thick and sticky. Drop scant 1/4 cups of dough about 2 inches apart onto the baking sheets. Spray the inside of teh measuring cup with nonstick cooking spray to help release the dough from teh cup. Use the back of a large measuring cup to press down cookies to about 1-inch thickness. Bake the cookies for 14 to 16 minutes or until edges begin to turn golden brown. Let the cokies cool on the baking sheets for 5 minutes then transfer them to wire racks to cool completely. Store loosely covered as these cookies get rather soft if stored tightly covered. These cookies can stay fresh for up to 2 months in the freezer, just seal tightly in plastic wrap. To thaw, just let sit at room temperature for 15 minutes.