Mix together all the dry ingredients in a large mixing bowl.
Next, add all the wet ingredients (except the blueberries) and stir well, or knead with your hands.
Once everything is well combined, gently stir in your blueberries. Do not over mix or they will discolor your cookies.
Spoon generous spoonfuls of cookie batter onto parchment-lined cookie sheets and bake for 20 minutes.
Cool and enjoy.Store in the refrigerator for up to 4 days or freeze for up to 4 months.
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Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. If you want to cut down on fat and calories, omit the walnuts.