Preheat oven to 350F.
Mash bananas, almond/pumpkin butter, vanilla, and molasses together until smooth and well combined. You can use a hand blender if needed, but I usually just mash with a fork or potato masher.
Add the rest of the ingredients (except Nutracleanse) and mix with a spatula until well incorporated.
If the batter is runny, add Nutracleanse 1 tbsp at a time, mixing in well and letting sit for 2 minutes before adding more, until mixture is sticky but holds its shape.
Spoon a heaping tbsp onto a baking sheet covering in parchment and flatten slightly with a fork. Repeat until all of mixture is spooned onto baking sheets.
Bake at 350F for 12-15 minutes, until cookie bottoms are slightly browned but middles are still slightly moist.