Gluten-Free Fig Cookies Recipe

Name: Gluten-Free Fig Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

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. 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.
3
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
4
; 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.
5
Bake at 350u00b0 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.

723

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Gluten-Free Fig Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Fig Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions