Blueberry Cobbler Cookies

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These Blueberry Cobbler Cookies taste like a slice of blueberry cobbler but in bite-sized cookie form. They have a grain and gluten-free crust with a sweet blueberry filling and a sweet and salty streusel on top.

Why You’ll Love This Recipe:

  • Ready in under 30 minutes.
  • Grain-free, gluten-free, vegan, dairy-free, and plant-based.
  • They taste even better the next day!
  • Perfect balance of sweet and slightly salty.
  • Made with simple pantry ingredients.
  • Soft and chewy with a slightly crisp edge.

Tips and Tricks:

  • Mix all wet ingredients together before adding the dry ingredients.
  • Use a double cookie scoop for large, bakery-style cookies.
  • Bake on parchment paper to prevent sticking and for easy clean-up.
  • These cookies are crisp on the first day but become soft and moist by the second day.

Blueberry Cobbler Cookies

Prep Time 10 minutes
Cook Time 22 minutes
Course Dessert
Servings 12 cookies



  • – 1/4 cup pure maple syrup
  • – 1 tsp vanilla extract
  • – 1/3 cup coconut oil melted and cooled
  • – 1/4 cup creamy almond butter
  • – 2 cups almond flour
  • – 1/4 tsp salt

**Blueberry Chia Jam:**

  • – 2 cups frozen blueberries
  • – 2 tbsp maple syrup
  • – 1 tbsp chia seeds

**Streusel Topping:**

  • – 1/4 cup 1:1 gluten-free flour blend like King Arthur’s
  • – 1/4 cup coconut sugar can substitute regular or brown sugar
  • – 3 tbsp melted dairy-free butter can substitute regular butter
  • – 1/4 tsp salt


  • – 1/4 cup powdered sugar
  • – 1-2 tsp dairy-free milk


  • **Make the Blueberry Chia Jam:** Add frozen blueberries to a saucepan and heat over medium to low heat for 5 minutes, stirring occasionally. Mash until smooth, then remove from heat. Stir in chia seeds and maple syrup, then set aside to cool.
  • **Preheat Oven:** Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • **Mix Wet Ingredients:** In a bowl, combine almond butter, maple syrup, coconut oil, and vanilla extract. Whisk until well mixed.
  • **Add Dry Ingredients:** Add almond flour, salt, and cinnamon to the wet mixture. Use a spatula to mix until fully combined.
  • **Form Cookies:** Use a cookie scoop to roll dough into balls and place them on the parchment-lined baking sheet. Flatten each ball with the palm of your hand, then create an indent in the center with the back of a spoon.
  • **Make the Streusel Topping:** In a small bowl, mix all streusel ingredients until combined.
  • **Assemble Cookies:** Fill each cookie indent with 1/2 to 1 tablespoon of blueberry chia jam and top with streusel.
  • **Bake:** Bake for 20-23 minutes or until the edges are golden brown. Allow cookies to cool for 15-20 minutes.
  • **Drizzle with Icing:** Mix powdered sugar and dairy-free milk to make the icing. Drizzle over the cooled cookies and enjoy!


  • Always mix the wet ingredients first before adding the dry.
  • For large, bakery-style cookies, use a double cookie scoop.
  • Baking on parchment paper prevents sticking and makes clean-up easy.
  • Cookies taste better the second day, becoming soft and moist while maintaining a crispy edge on the first day.

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