Preheat the oven to 350Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the sugar, almond butter, and vanilla. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium for 1 minute.
In a small mixing bowl, whisk together the oat flour, oats, baking soda, and sea salt. With the mixer off, slowly pour the dry ingredients over the wet, then add the water on top of the dry ingredients. Once added, turn the mixer on low, gradually increase the speed to medium-high, and beat until just incorporated.
Add the dried blueberries and almonds and stir them in to incorporate (or use the mixer to gently beat them in).
Roll about 2 tablespoons of the dough into a ball (or use a cookie scoop to scoop and compact). Place on the lined baking sheet. Repeat with the remaining dough, leaving about 2 inches of space between each ball. You should have about 12 cookies.
Bake for 10 to 14 minutes, or until just turning golden brown. You'll notice these cookies stay tightly packed and don't spread out much, so go by color and scent rather than overall look.
Remove from the oven.
Allow the cookies to cool completely on the pan before moving or enjoying.
Store at room temperature for up to 3 days or in the refrigerator for up to 1 week.