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 cup pomegranate juice; 1/4 cup lemon juice; 1/2 cup unsalted butter softened; 1/2 cup sugar each, and 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 cup pomegranate juice
1/4 cup lemon juice
1/2 cup unsalted butter softened
1/2 cup sugar each, and 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
Preheat oven to 350 degrees.
2
Place first three ingredients in a bowl; toss. Refrigerate overnight. Drain, reserving 1/4 juice. Transfer figs and reserved juice to a small food processor; cover and process until a thick paste forms. Set aside.
3
Cream butter and sugars until light and fluffy. Beat in egg, molasses and vanilla. Combine the remaining ingredients except fig mixture. Gradually add to creamed mixture; mix well. Divide dough into four portions; cover and refrigerate.
4
Between two sheets of waxed paper, roll each portion into a 9 inch x 4 inch rectangle. Transfer two rectangles to a parchment paper lined baking sheet; remove waved paper. Spread reserved fig mixture evenly over both rectangles to within 1/2 inch of edges. Top with remaining dough; remove waxed paper. Using a fork, crimp edges to seal.
5
Bake for 15 to 18 minutes or until edges are golden. Cool 10 minutes; remove from pan to a wine rack. Cool completely. Cut each in half lengthwise; cut width-wise into slices. Store in an airtight container.

626

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: 1/2 pound dried figs quartered, 1 cup pomegranate juice, 1/4 cup lemon juice, 1/2 cup unsalted butter softened, 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