Gluten-Free Ube Cookies
Delight your taste buds with these irresistible Gluten-Free Ube Cookies, a vibrant twist on classic cookie recipes! Made with sweet and creamy ube halaya—an unmistakable purple yam jam—and enhanced with ube extract for a burst of color and flavor, these cookies are tender, chewy, and perfectly indulgent. Crafted with gluten-free flour and easy modifications for vegan or dairy-free diets, they're perfect for dietary restrictions while still delivering rich flavor. Whether you coat them in powdered sugar for a festive touch or enjoy them plain, these purple treats are a visual and culinary delight. Ready in under 35 minutes, this gluten-free dessert is perfect for snack time, celebrations, or gifting!
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Recipe Information
Ingredients
- 240 grams Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 115 grams Butter, softened (or dairy-free butter for dairy-free option)
- 100 grams Granulated sugar
- 100 grams Brown sugar, packed
- 120 grams Ube halaya (purple yam jam)
- 1 large Egg (or flax egg for vegan option)
- 1 teaspoon Vanilla extract
- 1 teaspoon Ube extract
- 50 grams Powdered sugar (for coating, optional)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the ube halaya, egg (or flax egg), vanilla extract, and ube extract until well combined.
Gradually stir in the dry ingredients into the wet ingredients, mixing just until a smooth dough forms. Be careful not to overmix.
If desired, chill the dough in the refrigerator for 15-30 minutes to make it easier to work with.
Scoop about 1 1/2 tablespoons of dough and roll it into a ball. Repeat with the remaining dough. If using powdered sugar, roll each ball in the sugar to lightly coat.
Place the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set, but the centers are still soft. The cookies may puff up while baking but will settle as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your gluten-free ube cookies, which are soft, flavorful, and irresistibly purple!
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 524.4 g | 191% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 285.3 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 182 mg | 14% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
