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
Ingredients
**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
**Icing:**
- – 1/4 cup powdered sugar
- – 1-2 tsp dairy-free milk
Instructions
- **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!
Notes
- 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.