Light and flaky like a pie, but small enough to eat in a couple of bites, these elegant little cookies couldn’t decide whether they wanted to be a pie or a cookie, so I decided to call them Pookies. My daughter thought it was a goofy name (and admittedly she’s probably right), but her choice was sooo long: Gluten Free Fruit Cookie Pies – I just had to shorten it.
Filled with your choice of fruit jam, jelly or preserves (with sugar or without), the design can be as simple or as fancy as you choose to make them. It’s up to you!
They’re also dairy free and can be made egg free!
- GF flour mix - 2 cups
- coconut oil (butter or vegan butter) - 1 cup
- coconut sugar (sucanat, organic cane sugar or honey) - 1/4 cup or 2 Tablespoons agave
- xanthan gum or guar gum - 1 teaspoon
- sea salt - 1/4 teaspoon
- ice water - 3 Tablespoons
- egg - 1 or *1/4 cup egg replacement
- apple cider vinegar or lemon juice - 1 Tablespoon
- fruit jam, jelly or preserves -
- Sparkling sugar - (optional)
Measure 1 cup coconut oil, butter or vegan butter and pop into the freezer for 15 minutes.
Preheat oven to 375 degrees Fahrenheit and spray or grease cookie sheet.
In a bowl or food processor measure gluten free flour mix, sea salt and xanthan gum and whisk together. In a separate bowl whip together the egg (or egg alternative - see directions below) and vinegar or lemon juice and set aside.
Add the chilled coconut oil or butter to the flour mix and cut or pulse in the processor until the clumps are gone. If cutting it by hand you will want to add small amounts of the oil/butter at a time so it's easier to work through. Now add the egg/vinegar mixture and 3 Tablespoons of ice cold water and pulse. (The quickest way to chill the water is to add a few ice cubes to it.) If using a food processor, you may need to stop and scrape the GF flour mix from the sides and bottom.
You should be able to press part of the dough into a ball without it being too dry or crumbly. You don’t want it falling apart. If it's still too crumbly, add a teaspoon of water (at a time) and pulse or mix through and check the consistency of the dough again.
When I’m using the food processor I empty it out into a large bowl at this point and briefly knead the dry flour bits into the moist dough. (If, for some reason you still find it necessary add a little more ice water, add only a teaspoon at a time.) You don’t want soggy dough.
Shape it into two rounded balls and wrap them in plastic wrap or a ziploc type bag. While you work with one ball of dough, you want to keep the other half from drying out.
Sprinkle your counter top with some of the GF flour mix, as well as your hands and the rolling pin. Begin rolling the dough from the center out. You may need to sprinkle more of the flour mix on your rolling pin if the dough sticks to it. The dough should be 1/8" - 1/4" thick.
Cut the shapes of the cookies you want. Remember to cut two - one for the top and one for the bottom.
Place the bottom half of the cookie on the prepared cookie sheet and (depending on the size of the cookies you've chosen to make) add a dollop of fruit jam, jelly or preserves. I used a well rounded teaspoon.
Cut out whatever design you want into the top half of the cookie - or simply make slits in it with a knife, as you would a pie and gently lay it over the jam-filled bottom. When making lattice work and the like, the pieces are delicate and may break apart, but they can be fixed by simply dampening your finger and smoothing them and no one will be the wiser. ;)
I like to think of this dough as being a cross between Play-doh and clay. Don't worry if you have to play with it a bit. It won't make the dough tough. It hasn't for me yet. :)
In fact, if at any time the dough seems dry or cracked simply wet your finger and smooth out the imperfections.
To seal the two halves together, run a moistened finger around the entire outside edge of the cookie. Then gently press the edges down with a fork. If any bits should fall off, simply replace them and dab with a moist fingertip.
Once you're satisfied with their appearance, spray or brush a little oil or melted butter on the cookie (no need to spray or butter the filling), and add a sprinkling of sugar, if you like. I used this kind, but regular sugar would work too.
Bake for 12 - 15 minutes. Oven temperatures may vary so keep an eye on them. The edges should be slightly golden and the filling bubbly.
Remove and cool the entire baking sheet on a rack before removing the cookies with a spatula. (Makes between 16 and 20 cookies depending on the size)
* To make an egg alternative: Measure 1 Tablespoon white chia seeds or ground flax seeds and 3 Tablespoons hot water together. Allow to set until it gels and then add to the recipe as you would a regular egg. I suggest white chia seeds for this recipe or you will wind up with black speckles in your cookies.