GF Vegan ʻUala Almond Cookies
This gluten-free and vegan almond cookie recipe uses the Hawaiian staple crop, ʻuala, and will satisfy any sweet craving!
1 cup (127 g) almond meal
3 Tbsp sugar
½ tsp cardamom, ground
¾ tsp powdered ginger
¼ tsp baking soda
¼ tsp kosher salt
1∕3 cup (105g) HUC Recipe-ready ‘Uala, defrosted and finely mashed
1 ½ Tbsp water
5-6 drops ube extract
Turbinado sugar as needed
Preheat oven to 350F and line a sheet pan with parchment paper.
In a medium bowl, combine almond meal, sugar, spices, baking soda, and salt.
In a tiny bowl, stir together water with ube extract. Add this purple water and ‘uala to the bowl and mix with your hands until thoroughly combined. If the dough is too crumbly and won't stick together when pressed, add a sprinkle of water until you can do so.
Divide the dough into 12 even portions and roll into balls. Place 2 inches apart on the prepared sheet pan, lightly press each one down and sprinkle with turbinado sugar.
Bake about 25-30 minutes, until golden brown at edges, and centers of cookies feel firm to the touch. Set the sheet pan on a cooling rack and cool completely before removing cookies.
Want to try out more ʻuala recipes? Our Farm-to-Table Okinawan Sweet Potato Gnocchi is a great side starch for any meal!