Gluten Free Italian Dunking Cookies

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Pour yourself a cold glass of milk, or make yourself a caffe latte, and dunk these delicious gluten free cookies – it’s the Italian way to start your day off right.

The recipe for these gluten free Italian Dunking Cookies was made specifically for… well, dunking. Let’s be honest, cookies are good plain, but they get even better when they have soaked up the creamy deliciousness of milk and they melt in your mouth!

Italians have really mastered the art of creating the perfect dunking cookies, since – as you might know – dipping cookies in milk, tea or caffe latte is the most popular type of breakfast people eat when they are home.

Dunking cookies means to submerge baked treats into a cup of warm tea, coffee or milk as this process releases more flavor from the cookies (by dissolving the sugars) and it also softens their texture. Dunking cookies is a popular way of enjoying hard cookies or biscuits in many countries, but it’s particularly popular in Italy, where an entire aisle of the supermarkets is dedicated to dunking cookies.

Brown Butter Granola with Dried Cranberries

Tradition says you should dunk your cookies in hot milk with honey, but the options are quite many. You can dunk ’em either:

– in caffe latte (or, if you don’t drink coffee, in a dandelion coffee latte)
– in freshly squeezed orange juice
– in a cup of English Breakfast tea with a little squeeze of lemon
– in sweet dessert wine (like Moscato or Von Santo) poured in a grappa glass shot. This option is commonly preferred as a dessert to serve after dinner.

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Italian Gluten Free Dipping Cookies

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Pour yourself a cold glass of milk, or make yourself a caffe latte, and dunk these delicious gluten free cookies – it's the Italian way to start your day off right.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 40 cookies 1x
Category: Baking, Breakfast, Cookies, Snack
Cuisine: American-Italian, Italian

Ingredients

Scale

3/4 cup rice flour
5/8 cup corn starch
1 cup almond flour
1/2 cup coconut sugar
1/3 cup mashed banana
3 tbsp sunflower oil
1/4 cup raisins
juice and grated peel of one lemon
1 tsp baking powder

For glazing

1/2 cup orange or apricot jam

Instructions

Soak the raisins in a cup of lukewarm water for a few minutes and preheat the oven to 350 F.
Put mashed banana in a blender together with the oil, coconut sugar, lemon juice and blend until smooth.
Combine rice flour, corn starch, almond meal, baking powder, lemon zest and raisins in a bowl, mix well and add in the banana mixture you just prepared.
Knead by hand until you have a nice ball of dough.
Helping yourself with a rolling pin, roll out the dough on a floured surface (or a sheet of parchment paper) until 1/3 of an inch thick.
In a small saucepan, heat up the jam with a teaspoon of water and leave it on the stove for a minute, until it thins out and becomes a bit more liquid.
Cut the dipping cookies in rectangles (2” by 1.4”) and, using a kitchen brush, spread a thin layer of jam on top.
Bake for 20 to 30 minutes (depending on your oven) until a golden crust forms on top of your cookies.
Enjoy!

Keywords: baking, breakfast, cookies, italian