Healthy Oatmeal Chocolate Chip Miracle Cookies (Vegan, Gluten-Free)

In a large mixing bowl, place in the mashed banana; add peanut butter, sweetener, vanilla, and stir to combine. Add the oats, cheerios, cinnamon, baking soda, and stir to incorporate (dough should be similar in consistency to regular cookie dough; sticky but not sloppy, nor should it be crumbly or dry. If too wet, add more oats. If too dry, add a small squirt more sweetener or more peanut butter). Fold in the chocolate chips and the raisins and stir to incorporate. Using a medium 2-inch cookie scoop, form heaping 2-tablespoon mounds. Place mounds on a large plate, flatten mounds halfway, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking (don't bake with warm dough because cookies will spread and bake thinner and flatter). Preheat oven to 350F, line a baking sheet or spray with cooking spray. Place flattened mounds on baking sheet, spaced at least 2 inches apart (8 cookies per sheet). Bake for about 15 minutes, or until edges have set and tops are just beginning to show signs of very pale golden color. Cookies will firm up as they cool(iIt's tricky to tell when they're done because they don't spread or flatten much while baking, and because of their tan color). Rotate trays midway though baking. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling. Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months