Sweet Potato Blueberry Oatmeal Cookies

Preheat the oven to 350°F and line a cookie tray with parchment paper. 2. Add 1 cup of oats to a blender or food processor and process until the texture is similar to quick oats, almost oat flour. 3. In a large bowl add mashed sweet potato, maple syrup, coconut oil and vanilla. 4. Whisk to combine until smooth. 5. To the same bowl, add the oats, processed oats, almond flour, cinnamon, baking powder, salt and ginger. Stir everything together until just combined. 6. Gently stir in blueberries. 7. Use a ¼-cup or cookie scoop to scoop dough onto a baking sheet lined with parchment or baking stone. Use your hands to form the dough into a round, flat cookie shape and make sure the blueberries are situated on top of the cookie. 8. Bake until the cookies are golden and firm around the edges, 25-30 minutes. Cool the cookies on the baking sheet for a few minutes, then carefully transfer the cookies to a rack to cool completely.