Preheat oven to 350F, line a large baking sheet with parchment paper, set aside.
In a large bowl combine oats, almond meal, flaxseed, oat flour, ground cinnamon, baking soda, and salt. Set aside.
In a medium bowl combine well mashed banana with coconut sugar. Transfer to large bowl of dry ingredients and stir until well combined. Gently fold in chopped banana and strawberries.
Using large cookie scoop, or about 1 1/2 tablespoons, drop dough onto prepared baking sheet.
Bake cookies for 9-12 minutes, allowing to cool on cookie sheet for 2-3 minutes before transferring to cooling rack.
Allow cookies to cool completely before storing in airtight container. These cookies are a little moist so they may keep best in the fridge. They are also great served warm and topped with some almond butter!
-Cookies freeze well in airtight container, about 1-3 months. Thaw at room temperature, or warm in toaster!