Preheat oven to 450°F. Line a large baking sheet with parchment paper.
In a food processor, combine the almond butter, coconut flour, flaxseed, figs, cinnamon, salt, baking soda, eggs, vanilla and almond milk. Blend until mixture is smooth, adding extra almond milk if needed
Add the shredded coconut and pulse until it is evenly incorporated—do not overtax.
Remove blade from food processor and gently stir in the blueberries and walnuts.
Using a large spoon, drop even balls of dough onto prepared baking sheet. Press each ball with your fingers to flatten slightly.
Bake for 15-18 minutes or until cookies are slightly firm and golden. Let cookies cool on pan for 2 minutes and transfer to clean surface to cool before enjoying.
Leftovers will keep on counter in airtight container for up to 3 days or refrigerated in airtight container for up to 6 days.
Nutrition information is a rough estimate of 1/12 of the entire recipe.