Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper or lightly grease.

In a large mixing bowl, combine applesauce, agave nectar, rice milk, brown sugar, coconut oil, flax seed, cinnamon, and salt.

In a separate bowl, whisk together whole wheat flour, baking powder, and baking soda. Add to the wet ingredients and stir until just incorporated.

Fold in rolled oats, dried banana, and chopped almonds.

Drop rounded tablespoons of dough onto the prepared baking sheet. Press each cookie slightly to flatten so they cook evenly.

Bake for 8–12 minutes, until cookies are set and lightly golden at the edges.

Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.