Ube Condensed Milk Cookies (Flourless + Gluten Free) — Sarah Freia (2025)

Years ago, a Brazilian friend of mine introduced me to Sequilhos cookies. Her family used to make them with only 4 ingredients, and they were delicious.

After becoming gluten intolerant, I modified many traditional recipes I used to eat in order to continue enjoying them. Luckily, this recipe is naturally gluten-free, so it’s a great dessert whose taste and texture doesn’t need to be compromised to accommodate alternative diets.

Taking inspiration from my original Condensed Milk Cookies (Brazilian Sequilhos) recipe, I created this ube flavoured version. It’s less sweet than traditional Sequilhos, and has an incredibly unique flavour and colour.

• 1 can (300ml) Ube Condensed Milk Creamer

  • I used Jersey Ube Flavored Sweetened Condensed Creamer

• 1 Egg Yolk

• 1/2 cup (113g) butter

• 3 5/8 cups (450g) cornstarch

• 1/4 cup (50g) sugar

• 1 tsp vanilla extract

• 1 tsp salt

• 1 tsp baking powder

• Optional: 1 tsp ube extract

1. In one bowl, mix together 1/4 cup (50g) sugar, 3 5/8 cups (450g) cornstarch, 1 tsp salt, and 1 tsp baking powder (these are the dry ingredients)

2. In another bowl, mix together 1 can (300ml) ube flavoured condensed milk, 1/2 butter, 1 tsp vanilla extract (these are the wet ingredients)

3. Add in 1 egg yolk, and mix well

4. Gradually pour the cornstarch mixture(the dry ingredients) into the condensed milk mixture (the wet ingredients)

5. Use hands to further mix the dough until it becomes firm and smooth (reference photo below)

   1. Dust your hands in flour before mixing the dough together to stop it

6. Grease a baking pan with cooking spray - OR - put parchment paper down on a baking pan

7. Take out golf ball sized portions of dough, and roll them together between your palms to make a circular shape

8. Bake the biscuits in the oven at 350°F (180°C) for 16-18 minutes

9. Take them out of the oven, and let them cool for at least 20 minutes before consuming (or don’t… no judgement)

10. Enjoy!