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Blueberry Cobbler Cookies

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