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Gluten-Free Fig Cookies

 Gluten-Free Fig Cookies
These special cookies definitely don’t taste gluten-free. For added appeal, soak the figs overnight in a mixture of port and pomegranate juice. Twinkle30 - Tasteofhome.com community
36 ServingsPrep: 30 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1/2 pound dried figs, quartered
  • 1/2 cup pomegranate juice
  • 1/2 cup port wine or additional pomegranate juice
  • 1/4 cup lemon juice
  • DOUGH:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1 cup sorghum flour
  • 1 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum

Directions

  • Place figs in a small bowl. Add the pomegranate juice, wine and lemon
  • juice. Cover and refrigerate for 8 hours or overnight. Drain,
  • reserving 1/4 cup juice. Transfer figs and reserved juice to a small
  • food processor; cover and process until a thick paste is formed. Set

2 of 2

Gluten-Free Fig Cookies (continued)

Directions (continued)

  • aside.
  • In a large bowl, cream butter and sugars until light and fluffy. Beat
  • in the egg, molasses and vanilla. Combine the flours, baking powder,
  • nutmeg, salt, baking soda and xanthan gum. Gradually add to creamed
  • mixture and mix well. Divide dough into four portions; cover and
  • refrigerate for 1 hour.
  • Roll out each portion between two sheets of waxed paper into a 9-in.
  • x 4-in. rectangle. Transfer two rectangles to a parchment
  • paper-lined baking sheet; remove waxed paper. Spread reserved fig
  • mixture evenly over both rectangles to within 1/2 in. of edges. Top
  • with remaining dough; remove waxed paper. Using a fork, crimp edges
  • to seal.
  • Bake at 350° for 15-18 minutes or until edges are golden brown.
  • Cool for 10 minutes before removing from pan to a wire rack to cool
  • completely. Transfer to a cutting board. Cut each in half
  • lengthwise; cut widthwise into slices. Store in an airtight
  • container.
  • Yield: 3 dozen.
Nutritional Facts: 1 cookie equals 105 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 83 mg sodium, 19 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.