Description
Delicious and visually vibrant gluten-free cookies made with ube puree, perfect for those with gluten sensitivities.
Ingredients
Scale
- 1 cup ube (purple yam) puree
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine the ube puree, eggs, and vanilla extract in a mixing bowl until smooth.
- Whisk together the almond flour, coconut flour, granulated sugar, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Chill the dough in the refrigerator for about 30 minutes.
- Scoop tablespoon-sized balls of dough and roll them in powdered sugar until fully coated.
- Place the balls on the prepared baking sheet, leaving some space in between.
- Bake for 12-15 minutes or until the edges are set.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use smooth ube puree for even mixing. Chilling the dough is essential to avoid spreading during baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg