For the Kraft cookies, mash two bananas with a blender. Stir in the two eggs. If desired and available, add cranberries, amaranth, nuts, sesame seeds, sunflower seeds, linseed and the like to a chopper and chop.
Add to the mixture. Now add rolled oats until the mixture becomes a little thicker and more malleable. If the oat flakes run out, you can also help with some flour.
If the whole thing is not sweet enough, either add more cranberries or help with honey, stevia, agave syrup or similar.
Spoon in thicker blobs onto a baking sheet lined with parchment paper, shaping a bit more with the spoon until they are about round. For me, they are about 5 cm in diameter and about 1.5 cm thick.
Now slice the third banana and place a banana slice on each cookie. With me it usually becomes 12 pieces. Bake in the oven at 180 to 200 °C for about 20 minutes.