Preheat your oven to 350°F and line two baking sheets with parchment paper.

In a large bowl, combine the mashed bananas, melted coconut oil, maple syrup, egg, and vanilla. Mix until smooth.

In another bowl, whisk together the whole wheat flour, oats, baking soda, cinnamon, nutmeg, and salt.

Pour the dry ingredients into the wet ingredients and stir until just combined. Don't overmix!

Fold in the dried cranberries, white chocolate chips, and pecans if using. The dough will be thick and chunky—that's perfect!

Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Gently flatten each cookie slightly with your palm.

Bake for 11-13 minutes until the edges are golden brown. They'll look slightly underdone in the center, but they'll firm up as they cool.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Store in an airtight container for up to 5 days, or freeze for up to 3 months. On Christmas morning, serve at room temperature or warm slightly in the microwave for 10-15 seconds.