Preheat the oven to 375 and line two cookie sheets with parchment paper.

Combine the squash, bananas, vanilla extract, cinnamon, salt, optional date sugar and orange zest or oil in a mixing bowl until smooth. Then, stir in the sliced cranberries.

Stir in the rolled oats and the oat flour

Stir in the baking powder.

Quickly, drop the batter by small scoops or spoonfuls onto the cookie sheets, and flatten slightly with a fork if desired.

Bake for 20 - 25 minutes, and let cool on pan for 1 minute then move to a rack to cool completely. For more moist cookies, use the shorter baking time.