Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

Pulse the nuts in a food processor until they are roughly chopped. There’s no need to grind them up finely as the chunks bring a lovely texture to the cookies.

Mash the bananas in a mixing bowl until creamy. Add in the unsweetened almond butter and mix well until a creamy, sticky substance forms.

Transfer the chopped nuts, cinnamon, and sea salt to the mixing bowl and mix until well-combined.

Gently stir in the fresh blueberries. This mixture will be very sticky, so you won’t want to use your hands to form the cookies. I promise it will set up in the oven even if it looks very gooey. This is normal.

Drop mounds of the cookie dough mixture onto the prepared baking sheet, forming circle shapes. You can make any size cookies you like. I tend to make very large cookies because I’m an animal.

Bake for 15 to 18 minutes at 350 or until the cookies look like they have set up.

For smaller cookies, bake for 10 to 15 minutes, and for larger cookies, bake 15-18 minutes or until the edges are slightly golden brown.

Allow the cookies to cool completely before removing them from the cookie sheet and serving.