Pineapple Cookies with a Surprise Filling

Guilt-Free Pineapple Cookies with a Surprise Filling

Summer might be months away for some of you, but you can always use your imagination to bring it home.

Last year I served up some delicious tropical pineapple cookies to do just that.

Many of you asked for a video tutorial for the recipe. I finally found time to return to my summery treat.

Yet, I couldn’t help Joycify the recipe, even though it was already mine.

I read that a classic rendition of these cookies are a must-have delicacy during Chinese New Year celebrations. So maybe some of you can try my recipe to kick off the festivities in a healthy vegan way.

What’s inside these cute creations?

These sugar-free cookies contain an ooey-gooey center. The perfectly balanced plant-powered ingredients and naturally sweetened date filling make them a guilt-free indulgence.

It also makes these bite-sized melt-in-your-mouth munchies irresistible. Ronnie ate three before I snuck the tray away from him.

Tap and play to learn how to bake these nutritiously delicious cookies.

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Guilt-Free Pineapple Cookies with a Surprise Filling

Pineapple Cookies with a Surprise Filling

These melt-in-your-mouth cookies contain an ooey-gooey center. The perfectly balanced plant-powered ingredients and naturally sweetened date filling make them a guilt-free indulgence.

  • Prep Time: 90 MINUTES
  • Cook Time: 20 MINUTES
  • Total Time: 1 HOUR, 50 MINUTES
  • Yield: 20 COOKIES 1x
  • Author:
  • Joyce Mrad

Scale

Ingredients

  • 2 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup vegan butter
  • 1/4 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp plant-based milk
  • ¼ tsp turmeric powder
  • Pinch of matcha powder

FILLING:

  • 200 g dates
  • 3 tbsp of orange blossom water

Instructions

  1. Preheat the oven to 170°C.
  2. Cream the butter and sugar in an electric mixing bowl.
  3. Add salt and vanilla. Stir well.
  4. Sift and mix your remaining dry ingredients into the batter.
  5. Add non-dairy milk to moisten and thicken the dough.
  6. Weigh out 50g of the dough and mix with matcha powder.
  7. Mix the remaining dough with ¼ tsp of turmeric powder.
  8. Cover both dough balls with plastic wrap and refrigerate for ½ hr.
  9. Divide the date filling and dough into 20 portions. Roll them both into balls. Use your palms to roll each dough and then flatten it to wrap.
  10. Add a date ball in the middle and fold the edges of the dough up to cover the filling.
  11. Dust the pineapple-shaped mold with cornstarch, press the matcha dough onto the leaf part of the mold, then place the round dough in and press.
  12. Assemble it in a lined baking tray.
  13. Bake for 15-20 mins.Enjoy!

Keywords: Mooncake, Kue Nastar, Indonesian pineapple cookies, Pineapple Sugar Cookies, Vegan Pineapple Cookies, Eggless Pineapple Cookies, Pineapple Tart Cookies, Pineapple Tart, Pineapple shaped cookies, Pineapple Tart Cake

 

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