Heat your oven to 325 degrees and line 2 rimmed baking sheets with parchment paper.

In a medium bowl combine the oats, flour, salt and cinnamon and set aside.

In the bowl of your stand mixer fitted with the paddle attachment cream the almond butter, honey, brown sugar and avocado oil. Scrape down the sides of the bowl and add the eggs and vanilla extract.

Mix in the dry ingredients until incorporated and scrape down the sides of the bowl one more time to make sure everything is mixed in well.

Using a spoon, gently fold in the diced ginger and blueberries, making sure not to break up the blueberries too much.

Using a 1/4 cup dry measuring cup, measure out heaping cups of dough on the prepared baking sheet. You should end up with a baker's dozen of cookies.

Roll into a ball and press down on the cookies with the palm of your hand to flatten.

Bake for 18-21 minutes until the cookies are completely baked through on the inside. You'll need to check after 18 minutes on the doneness and bake on from there as need be.

Let cool completely before serving.

Store cookies in an airtight container in the refrigerator for up to 1 week.