Gluten-free Rustic Pineapple Cookies

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These tasty pineapple cookies are not only gluten-free but refined sugar-free as well. Image: © Pooh Ling E
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I always remember the sweet juicy pineapples locally grown in Peninsular Malaysia, Borneo and Thailand. I enjoy them as fruits or in fruit salad. They are also sold by the street vendors as snacks by mixing the cut pineapples with some sour plum powder, salt and dark soy sauce.

Asian Chinese use pineapples as an offering for prayers during Chinese New Year. We also make pineapple tarts or cookies during the festive season. In fact, pineapple tarts or cookies can be regarded as a must-have cookie during Chinese New Year for many Southeast Asian Chinese.

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The texture of the pineapple topping is much better if you use fresh pineapple. Of course, tinned pineapple can be used as well, but there are not many tropical countries where fresh pineapples are not available in the markets all year round. Image: © Pooh Ling E

This year I created this recipe for gluten-free and refined sugar-free rustic pineapple cookies that you can easily make at home and enjoy them guilt free!

Ingredients:

For the pineapple compote/jam:

  • 1 big pineapple (peeled and sliced)
  • 2 cinnamon sticks
  • 6 to 8 medjool pitted dates

For the cookies:

  • 1/4 cup cashew or almond butter
  • 1 cup almond flour
  • 2 tablespoons of arrowroot flour, tapioca, or cassava flour
  • 2 eggs
  • 1/4 cup honey
  • 1 teaspoon vanilla essence
  • 3 tablespoons coconut oil
  • 1 teaspoon baking soda
  • Pinch of sea salt

For egg wash:

  • 1 egg yolk (beaten)

Instructions:

  1. Start by making pineapple compote/jam.
  2. Finely grate or blend the pineapple.
  3. Put the blended pineapple, dates and cinnamon sticks in a pot. Cook by mixing continuously until it dries. It takes around 1 hour. Set aside to cool.
  4. Preheat the oven to 180℃ or 350℉.
  5. Line a baking tray with baking paper.
  6. For the dough, mix together all the dry ingredients in a bowl.
  7. Then add in all the wet ingredients including the nut butter. Mix well until you get a cookie dough consistency. If the dough is too wet, add in a bit more almond flour. If the dough is too dry, add in a bit of coconut oil or 1 more egg.
  8. Using a cookie spoon or spoon, scoop 1 tablespoon of cookie dough and roll it into a small ball.
  9. Flatten the ball into a disc. Use a knife to score some lines on the disc (optional).
  10. Egg wash the disc (brush some beaten egg yolk on the flatten cookie dough).
  11. Drop a small amount of pineapple jam in the centre of the disc.
  12. Space the discs with the jam on the tray and bake for 12 minutes or until just golden.
  13. Allow the cookies to cool on a wire rack completely before putting them into an airtight container. Good for a week. But I don’t think they will last that long as they are so yummy and irresistible.
  14. Any leftover pineapple jam/compote can be used as a spread on bread or some cream crackers. Good in the fridge for up to a week.
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