Heat the oven to 350F. Line a large baking sheet with parchment paper.
In a large bowl, combine the egg, almond butter, mashed banana, maple syrup, and vanilla.
Add the cinnamon, salt, baking powder, flour, oats, cranberries and nibs. Stir to combine, try not to overmix.
Scoop the cookies by 1/4 cup each onto the lined baking sheet. Shape them into slightly flattened discs.
Bake for about 10-12 minutes, until slightly golden all over. You're better to take them out a bit sooner, as these can dry out if left in too long.
Store in an airtight container on the counter for 2 weeks of sealed in the freezer for up to 3 months.