How to Make Delicious Ube Cookies with Real Ube Halaya | Filipino Ube Cookie Recipe

sweet rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor, while margarine is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate has less sugar, and chocolate chunks can be cheaper.

ube extract

🥗Healthier: natural food coloring

💰Cheaper: purple yam puree

Natural food coloring is lower in calories, and yam puree is often less expensive.

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high until light, fluffy, and doubled in volume, 3 to 5 minutes.

In a medium bowl, whisk together the flour, baking powder, and salt. Mix well.

Reduce the mixer to low and add the egg; beat until just combined. Use a rubber spatula to scrape down the bottom and sides of the bowl.

With the mixer on low, add the ube halaya jam, purple food coloring, ube extract, and vanilla extract, beating until combined and completely purple, 1 to 2 minutes. Gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.

Transfer to plastic wrap and freeze overnight.

Preheat oven to 350 F.

Divide the frozen dough to 10 pieces, approximately 70 grams each.

Bake one pan at a time (5-6 cookies) for 15-20 minutes, or until the edges have set but the centers are still soft.

Serve and store. Serve warm, or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens