Instructions

• Preheat the oven to 350°F and place a rack in the center position. Line a baking sheet with parchment paper or a silicone baking mat, or use a nonstick baking sheet.
• In a large bowl, whisk together the oats, flour, ground flaxseed, light brown sugar, baking powder, baking soda, ground cinnamon, and salt until evenly combined.
• In a separate smaller bowl, whisk the mashed bananas, lightly beaten egg, melted coconut oil, melted unsalted butter, buttermilk, and vanilla extract until smooth.
• Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
• Fold in the fresh blueberries, toasted sliced almonds, and chopped dark chocolate gently so the blueberries remain largely intact and the mix is evenly distributed.
• Using about 2 tablespoons of batter per cookie, drop mounds onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 12 to 15 minutes, or until the cookie edges are set and lightly golden and the tops appear set.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Store baked cookies in a sealed bag or container for up to 5 days; they are best eaten on the first or second day. You may refrigerate them if you prefer.
• To freeze, scoop the cookie portions onto a baking sheet and freeze until solid, then transfer the frozen scoops to a sealed bag or container. If baking from frozen, bake at 350°F for about 1–3 minutes longer than the fresh baking time.