These Gluten Free Blueberry Crumble Cookies are not your basic blueberry muffin cookie. A soft chewy cookie base is filled with a quick homemade blueberry jam and topped with a golden crumble. All completely dairy free, refined sugar free, and nut free. If you've been around here for a while, you know I can't leave a plain cookie alone, and blueberry season absolutely demanded a crumble topping.
Summer is my absolute favorite season and that feeling is amplified by the fact that it has the best fruit of the year! I love berries and will be baking all the berry recipes this summer (so keep your eyes open and subscribe to my email list so you don't miss a recipe). I love blueberry muffins and blueberry pie, so I thought it would be fun to make gluten free blueberry cookies.
There are a lot of blueberry lemon cookies out there or blueberry muffin cookies, but I didn't want a fluffy muffin cookie texture. I love a crumble just as much as I love fresh berries, so I thought it would be fun to make blueberry crumble cookies. That way we still get that soft and chewy cookie texture with all the blueberry flavor and crunchy crumble topping.
Why You'll Love These Blueberry Crumble Cookies
- Allergy friendly: these blueberry cookies are completely gluten free, dairy free, corn free, soy free, and nut free! Seasonal cookies that are allergy friendly so everyone can enjoy them.
- Lower sugar: made without refined sugar, coconut sugar and the natural sweetness of fresh blueberries means we also use a fraction of the sugar of a traditional cookie.
- Homemade blueberry jam filling: these cookies aren't just blueberries folded into batter. We make an easy and quick jam that makes these taste like a specialty bakery cookie. Plus, you can use fresh or frozen berries so these cookies can be made year round.
- Crumble topping: because plain cookies are a missed opportunity and I'm the crumble queen!
- Easy to make: these cookies are surprisingly easy to make and perfect for an evening summer treat or to bring to a holiday celebration.
Gluten Free Blueberry Crumble Cookie Ingredients
- Gluten-free flour: be sure to use a 1:1 gluten free all purpose flour with xanthan gum.
- Tapioca starch: you can also use arrowroot starch. Adding a little bit of starch to gluten free cookies helps with the texture to get soft cookies.
- Baking powder, baking soda, salt, vanilla extract
- Coconut oil: this is the main fat for these cookies and works beautifully.
- Coconut sugar: the unrefined sugar used in both the cookies, blueberry jam, and crumble topping.
- Egg: just one large egg for this cookie recipe.
- Tigernut flour: you can also use almond flour, but this gives the streusel topping some sweetness without extra added sugar.
- Blueberries: I love using fresh, juicy blueberries when they are in season, but you can also use frozen blueberries. Either will work. Use wild blueberries if you can get your hands on them!
How to Make Blueberry Crumble Cookies
- First, make the jam by combining the blueberries, coconut sugar, tapioca starch, and some water in a saucepan. Cook for about 5-10 minutes, stirring frequently until you have a jam like consistency. Set aside to cool.
- Next, make the crumble topping by mixing all ingredients together in a small bowl. You should have the texture of wet sand that holds together when pinched. Set aside.
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Combine all the dry ingredients for the cookies in a mixing bowl.
- Beat together the oil and sugar in a large bowl with a hand mixer until combined. Add the remaining wet ingredients and mix until combined.
- Add the dry ingredients to the wet ingredients and use a spatula to combine.
- Use a tablespoon cookie scoop to scoop balls of dough onto the cookie sheet, two inches apart. Use the back of the scoop to press an indent into the middle of the cookies.
- Add a dollop of blueberry jam to the middle of each cookie base then sprinkle the crumble topping on top.
- Bake for 10-12 minutes, until golden brown on top, but not quite done.
- Let cookies cool for 5-10 minutes on the cookie sheet before moving them to a cooling rack to finish cooling.
Substitutions and Variations
- Oil: I have not tested using another fat source like butter or dairy free butter. If you do, let us know how it goes!
- Blueberries: you can use a store bought jam instead of making the homemade blueberry jam, but these cookies taste best with fresh made filling.
- Berry variations: you can truly use whatever your favorite berry is for this recipe! Love strawberries? Try making strawberry cookies! Blackberries or raspberries would also work great.
- Add a glaze: if you are a fan of lemon blueberry cookies, you could make a lemon glaze to drizzle over these blueberry streusel cookies. You could even just add some lemon zest to the blueberry filling or crumble topping.
Storage
Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If you are in a warm climate without air-conditioning, these cookies will get very soft at room temperature. You may want to consider keeping them in the fridge and bringing to room temp before serving.
These cookies freeze okay, but are definitely best fresh. If freezing, freeze in a single layer then transfer to a freezer safe container for up to 3 months. Thaw in the fridge overnight before eating..
Tips for the Best Gluten Free Blueberry Cookies
- Don't over mix the dough- mix until just combined or you can end up with tough cookies.
- Don't over bake them! Cookies should look not quite done and still be a little soft. They will finish cooking as they cool.
- Chill the dough if spreading. If your kitchen is warm and the coconut oil is soft, refrigerate the scooped dough balls for 15-20 minutes before baking.
- Make the jam ahead. The blueberry jam can be made up to 5 days in advance and stored in the fridge, which makes day-of baking much faster.
- Make the indent deep enough! Use the back of your cookie scoop to press a deep well into each dough ball - deeper than you think you need. A shallow indent means the jam will overflow during baking rather than staying nestled in the center. And sometimes the jam still does overflow and that's okay, these cookies will still taste delicious!
- Be generous with the crumble. The cookies will spread as they bake and the crumble will thin out, so pile it on more than you think you need.
FAQ
Yes to both! They're gluten free, dairy free, nut free, and refined sugar free as written. Check your ingredient labels as always!
I have not tested a vegan version. All you would need is an egg substitute though as the remaining ingredients are plant-based. Let us know if you try it!
Yes! This recipe will work with fresh or frozen berries so you can make these cookies any time of year.
You can use store bought jam instead, but I think these cookies truly taste best with fresh, homemade blueberry filling.
This can happen if the coconut oil was too warm when mixing the dough. You want to use melted then cooled to room temperature coconut oil. if you already mixed the batter, don't worry! Just stick the dough in the fridge for 15-20 minutes until it holds its shape better before baking.
These cookies taste best fresh if serving for an event. You can make them up to a day ahead and store them in the fridge. Bring to room temperature before serving.
If you love a lemon blueberry cookie recipe, then go for it! Add some lemon juice and zest to the blueberry filling.
More Delicious Gluten Free Blueberry Desserts
If you loved this recipe and want more blueberry recipes, don't worry, I've got you covered!
Gluten Free Blueberry Crumble Pie (basically these cookies, but in pie form!)
Amp up pie into cheesecake with my Blueberry Crumble Cheesecake (gluten and dairy free)
Gluten Free Blueberry Streusel Bread (the best blueberry bread you'll ever make!)
Want more cookies? Try my Gluten Free Blueberry Chocolate Chip Cookies.
My Gluten Free Blueberry Mint Cobbler is a refreshing and cozy summer dessert.
Take things to a whole other level with my homemade Paleo Berry Pop Tarts.
Gluten Free Blueberry Crumble Cookies
Ingredients
Blueberry Jam
- 2 cups Blueberries
- ¼ cup Coconut sugar
- 1 tablespoon Tapioca starch
- 2 tablespoon Water
Crumble Topping
- ¼ cup Tigernut flour or almond flour
- ¼ cup Gluten free flour
- 2 tablespoon Coconut sugar
- ¼ cup Coconut oil, melted
Cookie Base
- 1 ¼ cup 1:1 Gluten free flour
- 2 tablespoon Tapioca starch
- ¼ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup Coconut oil, melted
- ½ cup Coconut sugar
- 1 large Egg
- 2 teaspoon Vanilla extract
Instructions
Jam
- This can be made ahead of time and stored in the fridge for up to 5 days.
- First, make the jam by combining the blueberries, coconut sugar, tapioca starch, and water in a saucepan. Cook for about 5-10 minutes, stirring frequently until you have a jam like consistency. Set aside to cool.
Crumble
- Next, make the crumble topping. Combine all ingredients in a small bowl until you have a crumbly texture that holds together and set aside.
Cookies
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Whisk together all the dry ingredients for the cookies in a mixing bowl.
- Beat together the oil and sugar in a large bowl with a hand mixer until combined. Add the remaining wet ingredients and mix until combined.
- Add the dry ingredients to the wet ingredients and use a spatula to mix until just combined.
- Use a tablespoon cookie scoop to scoop balls of dough onto the cookie sheet, two inches apart. Use the back of the scoop to press an indent into the middle of the cookies.
- Add a dollop of blueberry jam to the middle of each cookie base then sprinkle the crumble on top.
- Bake for 10-12 minutes, until golden on top, but seem not quite done.
- Let cookies cool for 5-10 minutes on the cookie sheet before moving them to a cooling rack to finish cooling.
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