Preheat oven to 350. 

Place the bananas in a large mixing bowl and mash them with a fork till they are fully broken down. 

Stir the almond butter, maple syrup, and vanilla into the banana mixture. Mix till combined.

Add the oats, flax seeds, baking powder, baking soda, and sea salt to the bowl. Stir till combined. 

Add the blueberries and stir just until they are incorporated. 

If the dough is too sticky to handle, chill in the fridge for 10 minutes. 

Use a cookie scoop or large spoon to make 12 equal-sized balls. Place them on a parchment-lined baking sheet. Press the dough down gently to flatten. 

Bake for 18 to 20 minutes or until golden brown. 

Allow cookies to rest on the baking sheet for 5 minutes then use a spatula to transfer them to a cooling rack.

Cookies can be stored at room temperature for up to 4 days or in the refrigerator for a week. They can be frozen in an airtight container for up to 6 months.