Spiced White Chocolate Craisin Breakfast Cookies

Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper. If you don't have either, spray lightly with cooking spray to avoid sticking.
In a blender, preferably a twister jar from Blendtec, blend the almonds to create a thick almond butter. If it gets too hot, set aside to cool so the cookies will bake properly.
1 ⅓ Cup Raw Whole Fisher Nuts Almonds
Add 3/4 Cup almond butter to a large bowl along with the bananas, maple syrup, molasses, orange zest, and spices.
2 Overripe Bananas, 1/4 Cup Maple Syrup, 1 Tablespoon Molasses, 1/2 teaspoon Dried Orange Zest, 1 teaspoon Cinnamon, 1/4 teaspoon Nutmeg, 1/4 teaspoon Cloves, 1/4 teaspoon Ground Ginger
Mix, mashing the bananas as you stir so that they are well incorporated but small chunks remain.
Add the oats, chocolate chips and craisins and fold everything together.
2 ¼ Cups Old Fashioned Oats, 3/4 Cup White Chocolate Chips, 1/2 Cup Craisins
Using a cookie dough scoop or two spoons, scoop the dough into balls on the cookie sheet.
Press the tops gently to flatten them out as these will not spread at all.
Bake at 350 for 10 minutes and serve warm or place in a sealed container and store in the fridge for up to 1 week.