Indulge in berry season with these Gluten Free Blueberry Crumble cookies. A soft gluten free cookie is filled with homemade blueberry jam and topped with a sweet crumble- all while being gluten, dairy, and refined sugar free!
Summer is my absolute favorite 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 so we still get that soft and chewy cookie texture with the blueberry flavor and crunchy crumble topping. These really are the best cookies for summer!
What Makes These Blueberry Crumble Cookies Special?
- They are completely gluten free, dairy free, refined sugar free, and nut free! These seasonal cookies are allergy friendly so everyone can enjoy them.
- My whole stitch is that I take recipes and make them allergy friendly and healthier. These cookies have a fraction of the sugar of traditional cookies, while still maintaining great texture and flavor. You'll never miss the added sugar and can truly embrace the natural sweetness of juicy blueberries! We even use an unrefined sweetener to keep these blueberry cookies lower glycemic.
- They are surprisingly easy to make and perfect for an evening summer treat or to bring to a holiday celebration.
Gluten Free Blueberry Cookie Ingredients
- Gluten-free flour: be sure to use a 1:1 gluten free all purpose flour.
- 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 blueberries when they are in season, but you can also use frozen blueberries! Either will work. I love using 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 in a small bowl and 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 vegan butter. If you do, let us know how it goes!
- Blueberries: 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 crumble topping.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. If you are in a very hot 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.
Tips for the Best Gluten Free Blueberry Cookies
- Don't over mix the dough- mix until just combined.
- Don't over bake them! Cookies should look not quite done and still be a little soft. They will finish cooking as they cool.
- Add enough crumble on top. Make sure to pack the crumble over the top of the cookies. The cookies will spread as they bake, so you want enough streusel topping so they don't look sparse once baked.
FAQ
Can I make these cookies vegan?
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!
Can I use frozen berries?
Yes! This recipe will work with fresh or frozen berries so you can make these cookies any time of year.
Can I make the jam ahead?
Yes, you can make the jam up to 5 days ahead and keep it stored in the fridge until ready to use.
More Delicious Gluten Free Berry Recipes
Gluten Free Berry Crumble Cake
Paleo Strawberry Peach Crumble
Strawberry Shortcake Ice Cream Sandwiches
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.
- 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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