Preheat oven to 325ºF (163ºC) and line a large cookie sheet with parchment paper.

Combine all ingredients except blueberries and macadamia nuts in a medium-sized mixing bowl and stir until well-combined. The dough should hold together but still be a little wet/sticky, unlike normal cookie dough.

Scoop out 1/4 cup scoops (about 74g each) and place them on prepared baking sheet (no need to grease). It should make 8 cookies. Flatten and shape each mound of dough into a cookie shape. They will not spread much while baking. 

Top the cookies with the blueberries and macadamia nuts, pressing them down gently into the dough, so as to not "pop" the blueberries. 

Bake on the center rack for about 18-20 minutes, or until the tops have hardened a bit, but before they start to brown. 

Allow to cool on cookie sheet for 5 minutes, then move to a cooling rack. 

Store any extra cookies at room temperature for up to 12 hours, then refrigerate if you need to keep them for longer. They will be good for about 1 week in the fridge or 6 months in the freezer.