Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Put the bananas in a large mixing bowl and smash with a fork. Stir in the apple sauce. Add the oats, salt, honey or maple syrup, and vanilla extract.
Put the freeze dried fruit in a plastic bag and crush them with a rolling pin until the largest pieces are about ¼ inch big. Stir the crushed fruit and seeds, nuts, or coconut flakes into the mixture and let sit from 10 – 30 minutes.
Drop about 2 tablespoons of batter onto the prepared baking sheets for each cookie (I use a # 40 ice cream scoop for this), spacing them about an inch and a half apart. Flatten the cookies and bake for 30 – 35 minutes or until browned and fragrant. Let cool on the pans for 10 minutes.
Store cookies in an air tight container at room temperature.