Combine eggs, blueberries, and molasses in a bowl. Add brown rice flour (you can grind brown rice into a fine powder), oatmeal flour (can be ground in a coffee grinder), and cinnamon. Combine until the dough forms one large ball. If it looks too moist, or has not formed one large ball yet, add more oatmeal/brown rice flour 1/4 cup at a time until it reaches your desired consistency. During this phase, the blueberries will break apart, so no need for food processing.
Dust your board with oatmeal/brown rice flour. Roll dough into 1/3 or 1/2 in and cut with cookie cutters.
Depending on the thickness and size of your cookie cutters, most small 1in cutters take 15 minutes each side in the oven. For larger, increase to 20 minutes each side. Biscuits should be firm and almost hard.