Indulge your taste buds with this delightful Ube Cookies recipe! These soft and chewy cookies are infused with the vibrant purple goodness of ube (purple yam), creating a treat that’s both visually stunning and incredibly satisfying. Get ready to whip up a batch of these unique and irresistible cookies that will surely become your new favorite.
Elevate your cookie game with our irresistible Ube Cookies recipe. Experience the enchanting fusion of soft, chewy texture and the alluring flavor of purple yam. Perfectly balanced sweetness and a captivating purple hue make these cookies a delightful treat for any occasion.
I had left over ube halaya from making the Ube Pancake Coins and decided to use them on these cookies. They’re great for your little Mini TOOTz to enjoy.
If you’re an Ube connoisseur like me, you have to try my Ube Pop Tarts too! It’s the perfect snack to nibble on.
WHY YOU’LL LOVE THESE UBE COOKIES
Unique Flavor: Ube adds a delightful twist to traditional cookies, bringing a subtly sweet and nutty flavor that’s hard to resist.
Eye-Catching Appearance: The gorgeous purple hue of the cookies is not only visually appealing but also makes them stand out on any dessert spread.
Soft and Chewy Texture: With their soft interior and chewy edges, these cookies offer a satisfying texture that will keep you coming back for more.
Perfect Balance of Sweetness: The combination of white chocolate chips and ube creates a perfectly balanced sweetness that’s not overwhelming.
Great for Sharing: These cookies are a conversation starter at parties and gatherings, making them an excellent choice for sharing with friends and family.
Are you ready to bake a batch today and experience world of Ube Cookies! Let’s do this!
THE BREAKDOWN
- ALL PURPOSE FLOUR
- BAKING POWDER
- BAKING SODA
- SALT
- UNSALTED BUTTER
- COCONUT PALM SUGAR – Use brown sugar, or granulated sugar.
- UBE HALAYA – Found in most Asian Grocery stores or my store front.
- UBE EXTRACT – Or you can use vanilla extract.
- WHOLE EGG
- WHITE CHOCOLATE CHIPS – The sweet stuff to bring out the purple color.
HOW TO MAKE UBE COOKIES
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and coconut palm sugar until light and fluffy.
Add the ube halaya and ube extract to the butter-sugar mixture. Mix until well combined.
Beat in the egg until the mixture is smooth and well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until the flour is fully incorporated. Do not overmix.
Gently fold in the white chocolate chips.
Using a cookie scoop or spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
SUBSTITUTIONS
Flour: You can try using whole wheat flour or a gluten-free flour blend for a healthier or gluten-free version of the cookies. Keep in mind that the texture and taste may vary slightly.
Butter: If you’re looking for a dairy-free option, you can substitute the butter with an equal amount of coconut oil or a plant-based margarine.
Sugar: If you don’t have coconut sugar, use brown sugar, or a sugar substitute like erythritol or stevia. Be aware that the texture and sweetness level may differ.
Egg: For an egg-free version, you can use a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let it sit until gel-like), or a commercial egg replacer.
Ube Jam/Halaya: If you can’t find ube jam, you can substitute it with mashed cooked purple sweet potatoes or taro. Just ensure they are cooked and mashed to a smooth consistency.
White Chocolate Chips: Swap white chocolate chips with dark chocolate, semi-sweet chocolate, or dairy-free chocolate chips if you prefer a different type of chocolate or have dietary restrictions.
Add Nuts: Feel free to add your favorite nuts, such as almonds, pecans, walnuts, or cashews.
STORAGE
Room Temperature: Ube Cookies can generally be stored at room temperature for up to 3-5 days. Make sure to place the container in a cool, dry area away from direct sunlight and heat sources.
Freezer Storage: If you want to store the cookies for a longer period, you can freeze them. Place the cookies in an airtight container or resealable freezer bags, and label with the date. They can be frozen for up to 2-3 months. When ready, take them out of the freezer and let them thaw at room temperature in their container.
REHEAT
Reheating: If desired, you can reheat the cookies in a preheated oven at 350°F (175°C) for a few minutes to restore their freshness and revive their texture.
Remember that different storage conditions may affect the texture of the cookies over time. To maintain the best taste and quality, it’s recommended to consume the cookies within a few days.
Disclosure: This post may contain affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love, or think my readers will find useful. Thanks Tootz!
Ube Cookies
Ingredients
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup organic coconut palm sugar
- ¼ cup ube halaya (purple yam jam)
- 1 tsp ube extract
- 1 large egg
- ½ cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and coconut palm sugar until light and fluffy.
- Add the ube halaya and ube extract to the butter-sugar mixture. Mix until well combined.
- Beat in the egg until the mixture is smooth and well incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until the flour is fully incorporated. Do not overmix.
- Gently fold in the white chocolate chips.
- Using a cookie scoop or spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden brown.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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Holla at yo girl and leave a sweet comment below TOOTz!
AIGHT I’M OUTRO TOOTz!!
Wow, these Ube Cookies are a game-changer! The texture is spot-on—soft and chewy, just like you promised. The blend of ube flavor with the perfect amount of sweetness is nothing short of genius.
Thank you! I’m glad you love these ube cookies.
WOW! These were amazing and I didn’t even feel guilty eating them since they’re healthier. I will definitely be making them again!
So glad you liked them. Yes, bake some more!
These look so interesting. I love white chocolate chips and sweet potatoes – the combination is likely absolutely delicious.
You’ll love the ube flavor in this!
Whipped up a batch of these for an afternoon treat and they did not disappoint! Quick, easy and delicious; the best way to cure my sweet tooth, indeed!
I’m glad you made these Sara! These definitely satisfy those sweet tooth cravings.
These cookies were so fun to make and tasted amazing! My kids loved the purple color too!
I bet they liked the color!