Preheat oven to 375°F. Line large baking sheet with parchment paper. Set aside.

In a large bowl, add almond butter, avocado oil, applesauce, brown sugar, maple syrup, egg, vanilla, lemon zest and lemon juice. Whisk until smooth.

Add the blueberries and stir them gently to combine.

Add rolled oats, whole wheat flour, baking powder, and cinnamon. Stir well to combine. Refrigerate cookie dough for 20 minutes for oats to soak up the liquid.

In the meantime, add freeze-dried blueberries to a high-power food blender or food processor and process until you have a fine powder. Add the powdered freeze-dried blueberries into a shallow plate. Set aside.

Using a medium cookie scoop, scoop the cookie dough and shape it into a ball with wet hands. This will prevent the dough from sticking to your fingers. Just mist the hands lightly with water.

Roll the cookie balls through the freeze-dried blueberries. You do not have to coat them completely; a few open spots are OK.

Arrange the cookies onto a baking sheet and bake for 13-15 minutes.

Allow the cookies to cool down on a baking sheet. They will firm up a bit after cooling.