Grain-Free Blueberry-Lemon Almond Cookies

I used to make these cookies. They were always so awesome. The combination of blueberries with lemon and almonds is amazing! I have been trying to figure out how to recreate them without grains and dairy for months. I would always get the taste right, but not with the texture of a cookie. It finally happened!
Here's what I did-

Grain-Free Blueberry-Lemon Almond Cookies
(Makes 24)

3 cups blanched almond flour
1 tsp baking soda
1 tsp sea salt
1/2 cup melted coconut oil
1/2 cup pure maple syrup
2 eggs, beaten
1 tsp almond extract
Zest of 1 lemon (about 2 tsp)
1 cup frozen blueberries (thawed, drained, dried off) or 1 cup fresh blueberries
*optional-1/4 cup toasted, sliced almonds

In a large bowl, mix dry ingredients
In a small bowl, mix eggs, syrup, almond extract, and lemon zest
Temper the melted coconut oil into the wet ingredients
Mix wet ingredients into the dry ingredients
Fold in blueberries (carefully)
Also, add in almonds here if using
Set dough in refrigerator for 30 minutes
Preheat oven to 375
Scoop tbs size balls onto parchment-lined baking sheets
Bake 15-17 minutes (or until golden brown on top and centers come out clean)
Let cool-these are supposed to be soft cookies, but they will harden up a bit when cooled