Preheat oven to 350 degrees F/ 180 degrees C. Line 2 large baking tins with sheets of parchment paper.
In a bowl combine spelt flour, almond meal and baking powder. Stir to blend and set aside.
In a small saucepan over low heat combine honey and coconut oil. Stir continuously with a spoon until both ingredients get liquid and the mixture becomes homogeneous. Remove from heat and set aside to cool.
Transfer the mixture to a large bowl. Add eggs and vanilla and stir until combined. Gradually add the dry ingredients, mixing gently until incorporated in the batter. At the end add the dried blueberries and the chia seeds and stir until absorbed.
Using two teaspoons make balls from the batter (don’t touch it with hands as it will be very sticky and soft) and place them on the prepared tins. Bake the cookies for 10-15 minutes, depending on their size. Remove from the oven once the edges start becoming brown.
Let the cookies cool on a wire rack. Keep in airtight containers for up to one week.