In a medium bowl, combine almond flour (1 Cup + 2 Tablespoons), xanthan gum (1/2 teaspoon), baking soda (1/2 teaspoon), salt (1/4 teaspoon), and cinnamon (1 teaspoon).
In a large mixing bowl, use an electric mixer to beat together softened butter (1/2 Cup), erythritol (1/4 Cup + 2 Tablespoons), and vanilla extract (1 teaspoon).
Beat 2 eggs, into the butter combo one at a time.
With beaters on, slowly add the flour combo to the butter.
Stir in (chopped to an "oatmeal" sized grain) almonds (1 1/2 cups) and freeze dried blueberries (1/2 cup) (if using).
Use a tablespoon to scoop the dough into balls and place on a plate
Preheat oven to 375 F.
Place plate in the freezer for 10 minutes.
Remove from the freezer and place on a baking sheet, 1" apart. Bake in preheated oven for 15-17 minutes, or until the tops are golden brown.
Allow your cookies to cool on the baking sheet for about 15 minutes before moving them. Enjoy!