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Gluten-Free Fig Cookies

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Total Time
Prep: 30 min. + chilling Bake: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Alissa Stehr, Gau-Odernheim

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

These special cookies definitely don’t taste gluten-free. For added appeal, I soak the figs overnight in a mixture of port and pomegranate juice. Twinkle30 - Tasteofhome.com community

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Gluten-Free Recipe

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Test Kitchen Approved

Gluten-Free Fig Cookies

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Prep Time 30 min
Cook Time 15 min
Yield 3 dozen

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 large egg, room temperature
  • 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
Text Ingredients

Directions

  1. 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 aside.
  2. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. 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 4 portions; cover and refrigerate for 1 hour.
  3. Roll out each portion between 2 sheets of waxed paper into a 9x4-in. rectangle. Transfer 2 rectangles to a parchment-lined baking sheet; remove waxed paper. Spread reserved fig mixture evenly over both rectangles to within 1/2 in. of edges. Top with remaining crust; remove waxed paper. Using a fork, crimp edges to seal.
  4. Bake at 350° until edges are golden brown, 15-18 minutes. 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.

Nutrition Facts

1 cookie: 105 calories, 3g fat (2g saturated fat), 13mg cholesterol, 83mg sodium, 19g carbohydrate (10g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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