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Italian Dipping Cookies

These Gluten Free Italian Dunking Cookies are the perfect healthy treat to dip into a cup of warm plant basted milk, latte or tea! They are also dairy free and vegan.
Prep Time20 mins
Cook Time25 mins
Course: Dessert
Cuisine: Italian
Keyword: cookies, daity free, dipping cookies, gluten free
Servings: 40 cookies
Author: Ambra Torelli


  • 3/4 cup Rice Flour
  • 5/8 cup Corn Starch or Arrowroot Starch
  • 1 cup Almond Meal
  • 1/2 cup Coconut Sugar
  • 1/3 cup Mashed Banana (about 1 small banana)
  • 3 tbsp Sunflower Oil
  • ¼ cup Raisins
  • Juice and grated peel of 1/2 Lemon
  • 1 tsp Baking Powder

For glazing:

  • 1/2 cup sugar free Orange or Apricot Jam


  • Soak the raisins in a cup of lukewarm water for a few minutes and preheat the oven to 350 F.
  • Cut the banana in pieces, put it 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 liquidy.
  • Cut your 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 your dipping cookies with a nice cup of hot coconut or almond milk with a few drops of vanilla extract.