Preheat the Oven to 375 degrees. Mix together the warm water and ground flaxseed and set aside. This is how you make a flax egg for vegan baking. Feel free to use a real egg, but know that I did not test the recipe this way. The flax egg should set for 5 minutes.

In a large bowl, mix together banana, almond butter, coconut oil, and the flax egg.

You can purchase oat flour in store or just whiz up some quick cooking oats in your food processor until they are flour consistency.

Add the oat flour, oats, and baking powder into the bowl with the other ingredients and stir. Scoop out 8 cookies onto a parchment lined baking sheet.

The cookies won't spread much, so make sure to pat them down to cookie size with your hand. Stud them with the blueberries on top. I found this to work better than mixing them into the batter where they might bleed out all over the tray.

Sprinkle with your favorite granola and bake for 12-13 minutes. Allow to fully cool on a rack before serving. I individually wrapped these and put them in the fridge. They will keep for the work week and can be reheated in the microwave.