Gluten-free Vegan Quince Jelly Thumbprint Cookies (Pepas de Membrillo)

Ingredients

• 240 g (2 cups)yellow corn flour
• 120 g (1 cup)cornstarch
• 120 g (1 cup)tapioca starch
• 200 g (1 cup)sugar
• 12 g (3 teaspoons)baking powder
• 2 flax eggs (14 g flaxseed meal + 90 ml water; 2 tablespoons + 6 tablespoons)flaxseed meal and water
• 5 ml (1 teaspoon)vanilla extract
• 90 g (1/3 cup + 1 tablespoon)softened coconut oil
• 120 ml (1/2 cup), plus more as neededwater
• 360 g (1 1/2 cups)quince jelly

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F). Line two baking sheets with parchment paper or a silicone baking mat.

2. 2

   Make flax eggs

   Mix the flaxseed meal with 6 tablespoons of water. Stir well, then leave it in the refrigerator for 15 minutes to thicken.

3. 3

   Warm the jelly

   Heat the quince jelly with a little water until it becomes thick and jam-like.

4. 4

   Cream oil and sugar

   In a large bowl, beat the softened coconut oil and sugar together until creamy.

5. 5

   Mix the dough

   Add the flax eggs, vanilla extract, yellow corn flour, cornstarch and tapioca starch. Mix until the dough is even.

6. 6

   Adjust the dough

   If the dough seems dry, add water 1 tablespoon at a time until it holds together without becoming too sticky.

7. 7

   Shape the cookies

   Use 1 tablespoon of dough for each cookie. Roll it into a ball and arrange the balls in a single layer across the two prepared baking sheets.

8. 8

   Make the indentations

   Flatten each ball, then press a small indentation into the centre with your thumb.

9. 9

   Fill with jelly

   Put 1 teaspoon of quince jelly into each indentation.

10. 10

    Bake the cookies

    Bake for 10 to 11 minutes, until the bottoms are slightly golden.

11. 11

    Cool before eating

    Let the cookies cool completely before serving.

What are pepas de membrillo?

Pepas de membrillo are thumbprint cookies filled with quince, a familiar sweet snack in Argentina. This version keeps the characteristic fruit-filled centre while using corn flour and starches instead of wheat, and flax eggs in place of eggs.

The blend of corn flour, cornstarch and tapioca starch gives the dough its structure without gluten. A brief chill helps the flax mixture thicken before it goes into the dough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 256 calories, 1g protein, 49g carbs, 6g fat.

Corn flour, cornstarch, tapioca starch and sugar provide most of the carbohydrates, while coconut oil supplies most of the fat. The flaxseed meal contributes a little protein and fibre, and the quince jelly adds further carbohydrate; pair a cookie or two with fresh fruit and an unsweetened drink for a more balanced snack.

How the flour blend works

Corn flour: it supplies the main body and a gentle corn flavour, so measure it as listed rather than swapping in cornflour intended as a fine thickener.

Starches: cornstarch and tapioca starch lighten the dough and help it hold together. Mixing them thoroughly with the corn flour helps avoid pockets of dry starch.

Getting the dough consistency right

Water: begin with the listed amount and add extra a tablespoon at a time only if the dough is dry or crumbly. Stop once it can be shaped without sticking heavily to your hands.

Shaping: roll each tablespoon of dough into a ball before flattening it. Make a small, even hollow so the jelly stays in place as the cookies bake.

Preparing the quince filling

Warm the jelly with just a little water until it loosens into a thick, spoonable consistency. It should be easy to portion into the indentations, not runny enough to spill over the edges.

Fill each cookie with 1 teaspoon, as directed. Keeping the filling centred leaves the cookie edges clear to bake and colour.

How to tell when they are done

The baking time is short: check at 10 minutes and look for a slightly golden underside. The tops may still look pale, so use the bottom as the cue given in the method.

Let the cookies cool fully before eating. This gives the delicate dough time to firm up after baking.

Serving and timing

The recipe makes 18 cookies and takes about 45 minutes in total. Two lined baking sheets let you arrange the cookies in a single layer as directed.

Serve them with tea or coffee as a small sweet snack, or alongside fresh fruit for a more varied plate.

Recipe notes & tips

• Line both baking sheets before mixing the dough so they are ready when it is shaped.
• Give the flaxseed meal and water the full 15 minutes in the refrigerator to thicken.
• Add extra water gradually; the dough should hold together but not feel very sticky.
• Keep the indentations small and fill them with a measured teaspoon of jelly.
• Check the underside at 10 minutes, as the baking window is brief.
• Cool the cookies completely on the baking sheets before moving or serving them.

Variations

• Citrus note: add a little finely grated lemon zest to the dough for a bright aroma.
• Spiced jelly: stir a pinch of cinnamon into the warmed quince jelly.
• Different fruit: use another thick fruit jelly in place of quince for a different filling.
• Smaller cookies: use less dough per cookie and make a smaller indentation, keeping the filling proportionate.
• Extra topping: scatter a few finely chopped nuts over the jelly before baking.

Common mistakes to avoid

• Skipping the flax rest: the mixture may not thicken properly; chill it for the full 15 minutes.
• Adding too much water: the dough can become sticky; add it a tablespoon at a time and stop when the dough holds together.
• Using runny jelly: it can spill from the hollows; warm it only until thick and jam-like.
• Making deep, wide hollows: the cookie may lose its shape; press a small indentation into each flattened ball.
• Overbaking: the cookies can dry out; check for slightly golden bottoms at 10 minutes.
• Moving them while warm: the cookies are delicate before cooling; let them cool completely first.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 3 days. If they soften, warm them briefly in a low oven and let them cool before serving.

Frequently asked questions