- Start off by lining a couple of baking sheets with parchment paper. Alternatively you can spray pans with a non-stick cooking spray. Set baking sheets aside.

- Next, heat a few drizzles of olive oil in a large skillet over medium-high heat and add in your frozen cranberries. Saute cranberries until they begin to pop and break down just a bit. Then carefully remove from skillet, drain and set aside to cool.

- In a large mixing bowl combine: oats, cinnamon, baking powder and hemp hearts. Mix to combine.

- Then, in a separate (can be smaller) bowl, combine: milk, bananas, nut butter, honey, and vanilla extract. Again, stir to combine.

- Carefully add your wet ingredients into the dry and gently stir to fully incorporate. 

- Now, add to your bowl the majority of your cooked down cranberries (reserving a small amount for topping; see below) as well as the walnut pieces. Again, carefully mix to combine.

- Place bowl in refrigerator for approx. 1 hour to firm up your mixture. During this time, pre-heat oven to 360 degrees and line

- Once time is up, remove bowl from your refrigerator, and start to scoop out small scoops onto your prepared baking sheets.

- Using the back of the scoop of a fork, etc. flatten the tops of your cookies just slightly. Then, using your reserved cranberries add additional cranberries on top, until you have 2- 3 on top of each cookie.

- Bake 15-20 min. or until cookies are set/stay together, being careful that the bottoms do not burn.

- Once done, remove from oven and cool on baking sheets for a few min. prior to carefully transfering to a wire rack to cool completely.

- Once cooled (or mostly cooled!), enjoy immediately or store in an air-tight container for 3 or so days, refrigerated. Enjoy these cookies any time of day, breakfast to lunch to snack time. Yum!