Preheat the oven to 350°F.
Add 1 cup of oats to a blender or food processor and process until the texture is similar to quick oats, almost oat flour.
In a large bowl, combine the oats, processed oats, almond flour, cinnamon, baking powder, salt and ginger. Whisk to blend.
In a medium bowl, add mashed sweet potato, maple syrup, coconut oil and vanilla. Pour the liquid mixture into the flour mixture and stir until just combined. Gently stir in blueberries.
Use a ¼-cup 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.
Bake until the cookies are golden and firm around the edges, 25 to 30 minutes. Cool the cookies on the baking sheet for a few minutes, then carefully transfer the cookies to a rack to cool completely.
Keep leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 5 days.