Easy Berry Cobbler Cookies

I went home this weekend for a party at my dad’s house in Ohio. He throws the best parties, so it was a no-brainer. On the drive there, my husband said that he didn’t feel like summer officially starts until we go to my dad’s house. There’s a neighborhood pool in the backyard. Fireflies, breezy nights playing games (breezy meaning the air…the games themselves are a little intense), just relaxing, and having good talks on the patio.

I do love my dad’s house. But to me, summer doesn’t start until I eat berry cobbler. It’s pretty much one of my favorite desserts of all time. The other day, I was craving it pretty hard. I looked in the fridge and didn’t have enough fruit to pull off making my favorite cobbler recipe. But I really wanted it, so I figured out a way to make a mini-version with what I had.

I’m calling them Cobbler Cookies. These little bite-sized wonders are easy to share and require way less cleaning up after they’re gone (cleaning the cobbler pan always takes longer than I’d like). Peaches would taste great mixed in with the berries too. Here’s to officially kicking off summer, cobbler-style.

{ Berry Cobbler Cookies }
Makes a dozen cookies

For the berries:
1 cup blueberries, raspberries, or strawberries (or a combo)
1 tablespoon real maple syrup

For the cookies:
1 cup brown rice flour
1/2 cup almond meal
1/4 teaspoon of salt
1 teaspoon of baking soda
1/4 cup maple syrup
1/3 cup applesauce
2 teaspoons vanilla

Preheat oven to 350 degrees.

Prepare the fruit topping by combining maple syrup and berries in a small bowl. Set aside.

For cookies, mix together the brown rice flour, almond meal, salt, and baking soda in a large bowl. In a medium bowl, mix together maple syrup, applesauce, and vanilla. Pour your wet ingredients into your flour mixture and fold everything together. The batter should be very doughy.

Roll dough into small balls (a little smaller than a golf ball) and place on a parchment-lined cookie sheet. Take your thumb or a back of spoon and press down to make a little well for your fruit filling. Top with your filling.

Bake for 8-10 minutes until slightly brown on the bottom. Let cool. Eat them up!