Picture this: a warm, gooey cookie, bursting with the comforting flavors of your favorite fruit cobbler. That's exactly what you get with these delightful gluten-free cobbler cookies. I remember the first time I made these, my kitchen filled with the most amazing aroma—it instantly brought back memories of summer days and family gatherings. Perfect for anyone with gluten sensitivities or those just looking for a unique, scrumptious treat, these cookies are sure to become a new favorite. Seriously, I can't stop making them and I hope you don't either. It's all a worthwhile process.
These cookies are incredibly easy to make, even if you're not a seasoned baker. The gluten-free dough comes together quickly, and the addition of your choice of cobbler filling elevates them to a whole new level of deliciousness. I’m telling you, these cookies are the perfect blend of sweet and comforting, with a hint of rustic charm. Plus, they’re a great way to use up any leftover cobbler filling you might have. No waste! Everyone loves a recipe that's both delicious and resourceful, right?
Whether you're baking for a holiday gathering, a weekend treat, or simply to satisfy a craving, these gluten-free cobbler cookies are a guaranteed crowd-pleaser. I promise you, once you try them, you'll be hooked! So, gather your ingredients, preheat that oven, and let's get baking! It's all part of something bigger and better. One step at a time. It's all worth it in the end and you can see the value in it.
Required Equipments
- Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Cobbler Gluten Free Cookies: Frequently Asked Questions
Cobbler Gluten Free Cookies
Indulge in warm, comforting gluten-free cobbler cookies, bursting with fruit filling. Easy to make, these treats are perfect for any occasion and will satisfy your sweet tooth without the gluten.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Parchment paper is your friend – trust me, it makes cleanup a breeze! Also, grab all your ingredients and measure 'em out ahead of time. I always find it helps me stay organized, and honestly, less stress in the kitchen is always a win!
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. An electric mixer works best for this, but you can totally do it by hand if you're feeling ambitious. My grandma used to do it by hand all the time. The mixture should look like a fluffy cloud – or, at least, as close to a fluffy cloud as butter and sugar can get!
- Add Egg and Vanilla: Beat in the egg and vanilla extract. Mix until well combined. Make sure not to overmix – nobody likes tough cookies. Plus, adding the egg and vanilla is like adding the secret potion that brings all the flavors together. It’s magical, I tell ya!
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, and salt. Make sure everything is well combined. Whispering sweet nothings to the flour also helps...jk, jk!
- Gradually Add Dry Ingredients to Wet: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. The dough should be soft but not sticky. If it's too sticky, add a tablespoon of flour at a time until it reaches the right consistency. It is worth spending a little extra time on this process, honestly. Makes it better.
- Fold in Cobbler Filling: Gently fold in the cobbler filling. Be careful not to overmix, as this can cause the cookies to be tough. You wanna see those chunks of fruity goodness evenly distributed throughout the dough. This is like adding little pockets of happiness to each cookie!
- Scoop and Bake: Drop by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are golden brown. Keep a close eye on 'em, because every oven is a little different. Ya know what I mean? They should be golden brown around the edges. It is better to undercook a little instead of burning them. Trust me on this one.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Then, grab a glass of milk (or your favorite beverage) and enjoy! Seriously, I dare you to only eat one. It's impossible!!
📝 Notes
- For best results, use a high-quality gluten-free flour blend.
- Chill the dough for 30 minutes before baking to prevent spreading.
- Adjust baking time based on your oven; cookies should be golden brown around the edges.
🍎 Nutrition
Calories: 180 kcal
Protein: 2g
Fat: 8g
Carbohydrates: 25g
Fiber: 1g
Calcium: 30mg
