1. Using a food processor pulse finely the rolled oats. Then add to bowl with whole wheat flour, sea salt, ground cinnamon, and baking powder.
2. Then add the egg, coconut oil and vanilla extract. Mix together with a spatula to incorporate the egg. The dough will be a bit tough.
3. Then add in the milk and maple syrup, stir until a cookie batter is formed. Fold in the fresh blueberries and chill the dough in the bowl in the fridge for 30 minutes. This will help the cookie dough stay together and set. Otherwise the cookies will be mush and fall apart when you bake them.
4. Once they have chilled for 30 minutes scoop individual cookies (about 13-15 cookies) evenly on a silicone lined baking tray. Gently press the cookies down to flatten them slightly to a thickness you like. Bake in a 325 degree preheated oven for 9-12 minutes. I recommend 10 minutes. Then allow them to cool for 10 minutes before transferring the cookies to a cooling rack.
You can store the cookies in the fridge in an air tight container for up to 5 days.