Preheat oven to 350°F.
Lightly spray two cookie sheets with cooking spray or line with silicone mats and set aside.
In a small bowl, combine almond flour, oats, baking soda, and cinnamon; set aside.
In a medium sized mixing bowl, mash the banana until smooth, then add in almond butter and stir. Once well combined, stir in the honey and vanilla.
Gradually stir in the oat mixture until it is well combined. Add in blueberries and chocolate chips and mix well.
Using a 1/3-cup measuring cup, scoop the dough and place it in 6 mounds, 3 inches apart on prepared cookie sheet. On the second sheet you will only have 3 mounds, making 9 cookies total. Don’t try to put these all on the same sheet - it will be too crowded, and the cookies will run together.
Bake one sheet at a time for 16-18 minutes or until a nice golden brown. Leave cookies on the sheet for 1-2 minutes.
Then move them to cooling rack. Let them cool completely and serve.
These cookies freeze well up to 1 month, or you can store in an airtight container up to 3 days.