Preheat oven to 400F.
Cut the squash in half lengthwise. Scrap out the seeds with a spoon. Brush the cut surface with coconut oil and place, skin-side down, in a glass baking dish. Bake for 25-30 minutes depending on the size, until soft and tender. Remove from oven and allow to cool.
Turn down oven temperature to 350F.
In a large bowl, combine oats, vanilla, coconut nectar, coconut oil, flax seeds, baking powder, cinnamon, salt and cranberries and stir to combine.
Remove the skin from the cooled, roasted squash.
Mash squash into the batter mixture and mix until well combined and equally moistened.
Roll batter into 1 inch thick balls and place onto a baking sheet greased with coconut oil or lined with parchment paper.
Bake for about 20 minutes, until lightly golden at the edges.
Remove from oven and allow cookies to cool.
To make the optional frosting, combine softened coconut butter with 5-10 drops of liquid vanilla stevia to taste. Spread coconut butter frosting on top of cookies.
Enjoy!