Preheat oven to 350F and line a large baking sheet with parchment paper.
In a large mixing bowl, mash banana until smooth.
Add in almond butter, coconut oil, maple syrup, and vanilla extract and mix until completely combined.
Add in almond flour, cinnamon and sea salt while mixing.
Fold in fresh blueberries.
With a spoon or cookie scoop, scoop dough onto parchment paper lined baking sheet and gently press each cookie down in the middle to flatten.
Bake in the oven for 10-12 minutes. Let cool for at least 10 minutes before eating.
Keep stored in the fridge in an airtight container for up to 4 days.