Strawberry Lemon Pancookie Bites

(vegan, gluten-free)

Did I just invent the pancookie bite? Could this be the new dessert of the 2020s? Will my name be forever associated with millions of new pancookie bite recipes, followed by millions of dollars in recipe royalties?

Probably not. But this original gluten-free recipe combines the concept of a dense pancake with an iced cookie and it bursts with fruit flavor. Don’t be afraid to add a few drops of red food coloring to the cookie batter to enhance the pink of the strawberry and complement the yellow icing. These cookies are not meant to be subtle. Subtle is boring.

INGREDIENTS

• Cookies
  • 2 cups gluten free all-purpose flour
  • ½ cup sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon xanthan gum
  • 1 egg or egg replacer
  • 4 tablespoons melted butter, margarine, or vegan butter
  • ½ cup milk, moo- or plant-based
  • 1 teaspoon vanilla extract
  • ½ cup chopped strawberries
  • 1-2 teaspoons lemon zest
• Icing
  • 1 ½ cups powdered sugar
  • 1 tablespoon light corn syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon milk, moo- or plant-based
  • ¼ teaspoon vanilla
  • 2-3 drops yellow food coloring

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Whisk together flour, sugar, salt, baking powder, and xanthan gum.
3. In separate bowl, mix together egg, butter, milk, strawberries, vanilla, and lemon zest.
4. Mix together liquid and dry ingredients. Let sit, covered, for 20-30 minutes to hydrate.
5. Scoop 1-tablespoon balls of batter onto a parchment-covered baking sheet, 2 inches apart.
6. Bake for 10-11 minutes until just set. Let cool completely before covering with icing.
7. While cookies are cooling, mix together powdered sugar, corn syrup, lemon juice, milk, vanilla, and food coloring.
8. Dip each cooled cookie in icing and let set until icing is firm and glossy.
9. Store in a covered container.

Makes 32 cookies.