Gluten-Free Fig Cookies

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

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

Gluten-Free Recipe

Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.
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Gluten-Free Fig Cookies

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Yield:3 dozen
Prep:30 min
Cook:15 min
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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
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Directions

  1. 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. 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. 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. 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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