This is a recipe for a gluten-free and vegan version of Pepas de membrillo, a common sweet snack in Argentina, which are basically quince jelly thumbprint cookies.
- 2 cups yellow corn flour
- 1 cup cornstarch
- 1 cup tapioca starch
- 1 cup sugar
- 3 teaspoons baking powder
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil + 1 tablespoons, softened
- 1/2 cup water + more as needed
- 1 1/2 cups quince jelly
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and line two baking sheet with parchment paper or a silpat.
- Prepare flax eggs by combining flaxseed meal and water. Mix well and let sit in the refrigerator for 15 minutes to combine.
- Heat up the quince jelly with a bit a water until it is a thick, jam-like liquid.
- In a large bowl, beat coconut oil and sugar together until creamy.
- Add in the flax eggs, vanilla extract, yellow corn flour, cornstarch and tapioca starch, and mix until you get a homogeneous dough.
- If necessary, add 1 tablespoon of water at a time until the dough is no longer dry but make sure it isn’t too sticky either.
- Using 1 tablespoon of dough per cookie, form balls of cookie dough and place them in single layer on the prepared baking sheet (you will need to use two cookie sheets).
- Flatten the balls of dough and create a small indentation with your thumb.
- Place a teaspoon of quince jelly within each indentation.
- Bake 10 to 11 minutes until the bottom is slightly golden.
- Let the quince jelly thumbprint cookies fully cool before eating them.
Adapted from: Cookpad
- Category: Snacks
- Cuisine: Gluten-free, Vegan