preheat the oven to 350 degrees fahrenheit (175 degrees celsius).

in a mixing bowl, combine mashed bananas, almond butter, dairy-free yogurt, and vanilla extract. mix until well combined.

add oat flour, oats, baking powder, coconut sugar, and raisins to the bowl. mix until all ingredients are incorporated and a thick batter forms.

using a 1/3 cup measuring cup, scoop out portions of the batter and place them onto a lined baking sheet, leaving space between each cookie.

with slightly damp fingers, gently flatten each cookie to your desired thickness. bake in the preheated oven for about 17 minutes, or until the cookies are lightly golden brown around the edges.

remove from the oven and allow the cookies to cool for at least 20-30 minutes. this allows them to firm and set.

for the icing: in a small bowl, mix lakanto powdered sugar substitute with dairy-free milk until a smooth icing consistency is achieved.

once the cookies have cooled completely, drizzle the icing over the top of each cookie.

enjoy your vegan and gluten-free oatmeal raisin breakfast cookies with icing as a delicious and nutritious morning treat!