Blueberry Cobbler Cookies
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Why You’ll Love This Recipe
- Blueberry Cobbler Cookies come together in under 30 minutes.
- As written, these cookies are grain free, gluten free, vegan, dairy free and plant-based.
- They taste better as time goes on!
- Perfect sweet with a slightly salty streusel for the perfect pairing.
- Made with just a few basic pantry staple ingredients that are easy to make.
- These blueberry crumble cookies are soft and chewy, just slightly crisp around the edges.
- If you loved this one, check out my peanut butter and jelly thumbprint or blueberry cookies!
Ingredients And Substitutions
These are the main ingredients and substitutions for Blueberry Cobbler Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.
I used melted coconut oil for this recipe which is one of my favorite oils to use in baking. Alternatively, you can use extra virgin olive oil (if you don’t mind the taste), or regular or dairy free butter.
vanilla extract is a must for any baked good!
I recommend using almond butter or cashew butter for this recipe, or oat butter would taste great too. Peanut butter can also be used as long as you don’t mind the peanut flavor coming through.
To keep this recipe grain and gluten free, I used almond flour. I have not tested this recipe with any other flour substitutes.
A touch of salt to balance out all the flavors and ground cinnamon for some added flavor.
I used my homemade chia seed jam for this recipe which you’ll need frozen blueberries and chia seeds to make.
The streusel topping is made with gluten free flour such as Bob’s Red Mill or King Arthur’s, coconut sugar, and melted dairy free butter to keep this recipe plant-based.
The icing that is thrown on top is just powdered sugar and diary free milk!
How To Make
ONE: Start by making the blueberry chia jam. Add frozen blueberries to a saucepan and heat until there are no chunks left. Mix in chia jam and maple syrup and set aside to cool.
TWO: Next, in a bowl combine almond butter, maple syrup, coconut oil and vanilla extract. Whisk to combine.
THREE: Add in almond flour, salt and cinnamon and use a spatula to combine fully.
FOUR: Roll dough into balls and place on a baking sheet that is lined with parchment paper. Flatten the tops with the palm of your hand and then use the back of a spoon to create an indent in the center of each one.
FIVE: Fill with blueberry chia jam and top with streusel topping. Bake until golden brown and enjoy with icing.
Tips And Tricks
Mix together all the wet ingredients first before adding in the dry.
Use a double cookie scoop for large, bakery style cookies!
Always bake on top of parchment paper so the cookies don’t stick and makes clean-up easy!
In my opinion, these cookies taste better the second day. The first day they are crispy and crunchy, but on the second day they are soft and moist.
How To Serve And Store
Serve these Blueberry Cobbler Cookies warm and with a touch of powdered sugar icing to really tie it all together.
Store cookies in an airtight container on the counter and enjoy within 3-4 days.
Taste And Texture
These Blueberry Cobbler Cookies taste like a slice of cobbler but in handheld form. They are soft but crispy and have a sweet tender blueberry filling.
The texture on the first day is crispy and crunchy, but on the second day after being stored in an airtight container, they become soft and very moist.
Other Recipes You May Like
- Peanut butter and jelly thumbprint cookies
- chia jam
- thumbprint cookies
- chocolate thumbprint cookies
- blueberry cookies
If you make these Blueberry Cobbler Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
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 (I like King Arthurs)
- 1/4 cup coconut sugar (may sub regular sugar or brown sugar)
- 3 tbsp melted dairy free butter (may sub regular if needed)
- 1/4 tsp salt
Icing
- 1/4 cup powdered sugar
- 1-2 tsp dairy free milk
Instructions
- Start by making the blueberry chia jam. Add frozen blueberries to a saucepan and heat over medium to low heat for 5 minutes, stirring occasionally. Use a fork or potato masher to press down until there are no chunks left.
- Remove from heat and mix in chia seeds and maple syrup and set aside to cool.
- Preheat oven to 350F and prepare a baking sheet by lining it with parchment paper.
- In a bowl combine almond butter, maple syrup, coconut oil and vanilla extract. Whisk to combine.
- Add in almond flour, salt and cinnamon and use a spatula to combine fully.
- Use a cookie scoop and roll dough into balls, then place on a baking sheet that is lined with parchment paper. Flatten the tops with the palm of your hand and then use the back of a spoon to create an indent in the center of each one.
- In a smaller bowl combine all ingredients for streusel and mix until combined.
- Fill each cookie with 1/2-1 tbsp of blueberry chia jam and top with streusel topping.
- Bake for 20-23 minutes or until cookies are golden brown on the edges.
- Allow to cool for 15-20 minutes before drizzling with icing and enjoying!
Notes
- Mix together all the wet ingredients first before adding in the dry.
- Use a double cookie scoop for large, bakery style cookies!
- Always bake on top of parchment paper so the cookies don’t stick and makes clean-up easy!
- In my opinion, these cookies taste better the second day. The first day they are crispy and crunchy, but on the second day they are soft and moist.
This is the best! Its more than a cookie, it is an experience! The fact that’s also made with healthy ingredients, makes me say it is a must try.