Gluten Free Blueberry Crumble Cookies
Not your basic blueberry muffin cookie! These gluten free blueberry crumble cookies feature a soft chewy base, homemade blueberry jam filling, and a golden crumble topping. Completely dairy free, nut free, and refined sugar free. The perfect summer cookie.
Servings 15 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.