Preheat oven to 350°F. Line a baking sheet with parchment paper
Place craisens and banana in food processor and pulse until finely chopped.
In a large bowl, stir together banana mixture, applesauce, coconut oil and nectar until well combined. Add strawberries and gently stir.
In a separate bowl, stir together the remaining dry ingredients. Add dry mixture into the wet mixture Nd stir until well combined.
Form batter into 2" balls, place onto prepared cooking sheet and pat down to about 1/2" thickness.
Bake for 30 minutes, until bottoms are golden brown. Remove from oven and let cool on sheet for 5 minutes. Transfer to wire rack to cool completely. Cookies will firm up as they cool. Store in an airtight container in the fridge.