Sift together the dry ingredients in a large mixing bowl (almond flour through Truvia). Stir in the applesauce, egg and vanilla extract. Gently stir in the oats and blueberries with a wooden spoon.
Scoop about 1 tablespoon of cookie dough onto a parchment-lined baking-sheet, with about 1 inch of space in between each cookie. The dough should be firm enough to shape into a ball with your hands.
Bake in the oven for 13-14 minutes, until the edges are set and the center slightly soft. Let cool for at least 10 minutes on the baking-sheet before transferring to a cooling rack.