Preheat the oven to 350 degrees and line two sheet pans with parchment paper.
In a medium-sized mixing bowl, whisk together the flours, cinnamon, baking soda and salt. Set aside.
In a large mixing bowl, whisk together the softened butter, almond butter and brown sugar for a minute so it is well combined.
Add the mashed banana, vanilla and almond extracts and the egg and whisk again until combined.
Pour the dry ingredients into the wet ingredients and stir just until combined.
Fold in the oats.
Using a portion scoop, scoop the dough about 2 inches apart on the prepared sheet pans.
Bake for 11-14 minutes, or until the edges are set and lightly golden.
Allow the cookies to cool before transferring them to a cooling rack.
Enjoy these cookies with a cup of tea or coffee.
