Ube Cookies (Soft and Chewy!)
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If you haven’t heard about Ube, it is all the rage in Filipino, Hawaiian, and other Southeast Asian desserts. Ube is a purple-colored yam from the Philippines. Ube is also readily available at your local Asian market.
Ube has a very subtle flavor, really the white chocolate chips and buttery flavor are the real stars of the show in this recipe. Ube desserts are a deep purple color, however this is achieved through adding in Ube extract, as natural Ube is slightly lighter purple, and when it is cooked, it looses that potent purple coloring. Ube extract adds back in that deep color.
I didn’t have Ube extract on hand, so the cookies came out a mild light purple color. If you want really purple cookies, you can also add in some food coloring, or adding in Sweet Potato powder.
To my gluten-free friends, this recipe calls for rice flour instead of all-purpose flour, so it is gluten free!
You will notice there isn’t granulated sugar listed in the ingredients. That is because ube jam has plenty of sugar (20 grams per 2 tablespoons). The sugar in the ube jam combined with the brown sugar makes the cookie not overly sweet (and this is coming from a girl who has a major sweet tooth!)
These cookies are extremely soft, buttery, and chewy. Happy baking!
Ingredients
1 cup unsalted butter melted
¼ cup packed brown sugar
¼ cup liquid coconut oil (or melt down coconut oil)
1 pc large egg
2 cups ube jam
2 cups rice flour
1 tsp baking powder
1 tsp salt
1 cup white chocolate chips
Tools
Directions
1.Preheat oven to 350 degrees
2. Melt butter and mix with coconut oil, brown sugar and ube jam, and egg (careful not to overmix).
3. In a separate bowl, mix rice flour, baking powder and salt
4. Add in the dry ingredients to the wet ingredients, mix until just barely incorporated
5. Add in white chocolate chips and give it a mix
6. Bake for 10min at 350 degrees
7. Let cookies cool down about 20 minutes
