Line a baking sheet with parchment paper. Preheat oven to 325º F.
In a small bowl, combine the almond flour, arrowroot powder, baking soda, and sea salt. Stir together the dry ingredients.
In another large mixing bowl, combine the egg yolks, olive oil, maple syrup, vanilla, lemon juice, and lemon zest. Whisk to combine well. Add the blueberries and stir in.
Add the flour mixture into the bowl with the wet ingredients, and stir together into a sticky dough.
Use a 1-tablespoon cookie scoop to scoop balls onto a parchment lined cookie sheet, leaving about 1 inch of space between cookie dough balls.
Bake the cookies for 12-14 minutes, until the edges are lightly golden brown. Allow the cookies to cool to room temperature before taking them off the baking pan.
Once the cookies have cooled, place them on a cooling rack (I put a sheet of parchment paper under the wire rack for easy clean up!) and drizzle the glaze over each cookie. If desired, grate extra lemon zest on the top of each cookie. Allow the glaze on the cookies to harden before storing the cookies (about 20 minutes).