Preheat the oven to 300 Degrees F

The easiest way to make this vegan cookie dough is to blend the banana and raspberries into a purée first

Then combine that purée with the flour and whisk vigorously until thoroughly combined 

Next add the dried cranberries to the cookie dough and mix with a large mixing spoon until cranberries are evenly distributed throughout the cookie dough

Separate the cookie dough into 6 even portions 

Manually roll each cookie dough portion into a ball in your hands and flatten into a cookie shape

Line a baking sheet with parchment paper  and distribute cookies on baking sheet, but not too close to each other.

Bake the cookies at 300 degrees F for 15 minutes 

Allow the cookies to cool off completely (put them inside the refrigerator for 30 minutes or so)

In a large microwave safe mixing bowl heat the chocolate chips for 30 seconds and stir

Do this 3 or 4 times until the chocolate is thoroughly melted 

do not heat longer than 30 seconds at a time to avoid burning the chocolate 

Dip one side of chilled cookie into the melted chocolate and lay cookie back on parchment paper 

Add whatever other topping, frosting, sprinkles you want before chocolate hardens

Allow the finished cookies to chill in the refrigerator for another 30 minutes to allow chocolate to thoroughly harden