Put the flax seeds in a small bowl and add the cold water. Whisk until well combined, and let stand for 10 minutes, until thickened.
Combine the almond flour, coconut, coconut sugar, cinnamon, and baking powder in a large bowl and sift together.
In a separate bowl, whisk the maple syrup, coconut oil, and vanilla until combined and add the flax mixture. Whisk well.
Add the liquid mixture to the dry mixture and stir until well combined. Fold in the dried blueberries.
Spoon the mixture onto a parchment-lined baking sheet in even spoonfuls. Bake for 10-12 minutes, until cookies are lightly browned. Allow to cool before serving.