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Blueberry Cobbler Cookies

5 from 1 rating
Hannah Kling
These Blueberry Cobbler Cookies taste like a slice of blueberry cobbler but in a bite sized cookie form. The base is a grain and gluten free crust that has a sweet blueberry filling nestled in the center before being topped with a sweet and salty streusel.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 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.
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!