Mix the almond butter, banana, maple syrup, vanilla, cinnamon, and salt together with a spatula or wooden spoon in a large bowl until smooth. Stir in the oats, flaxseed, and almonds. Gently stir in the wild blueberries (do not defrost them).

Use a ¼ cup measure to scoop the dough onto two baking sheets (you should have about 12 large cookies). The cookies won’t spread during baking so press them down with your hand to flatten them.

Bake cookies 18-20 minutes or lightly browned around the edges. Cool cookies on the sheet pan for 10 minutes, then transfer to a wire rack to cool completely.

Cookies can be stored at room temperature in an airtight container for a few days or in the refrigerator for a week. The cookies can also be frozen for up to 3 months.