Gluten-Free Fortune Cookies

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5 from 5 reviews

Author: Sarah Platanitis
Total Time: 25 minutes
Yield: 4 1x

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Description

If you want to make these fortune cookies at home, you totally can. Try this awesome recipe.

Ingredients

Units Scale

l egg
1/3 cup sugar
2 tablespoons corn oil
2 tablespoons water
1/4 cup cornstarch

Instructions

Preheat a pancake griddle. A constant 350 degrees works best. Think: drops of water bounce when dropped on the surface.
Beat egg until frothy then add in sugar, a little at a time. Beat until mixture is a light yellow and thick. Fold in corn oil. Mix water and a teaspoon of the egg mixture into cornstarch. Stir everything together.
Drop rounded tablespoon of batter on the griddle and spread with a spoon to the size of a cd. You want the batter evenly thick. Cook both sides until edges brown and can be lifted with a spatula, about 5-ish minutes. If they stick, they need to cook longer.
Remove from the griddle, place your fortune (prepared in advance) on cookie and fold.
To fold: Fold opposite edges together into a semicircle. Keep the curved side toward your finger tips, gently pinch with thumbs on top, and move your palms together to bend the cookie into its traditional shape. Set in a muffin tin to cool.

Notes

It’s helpful to have someone on the griddle and another folding the cookies. I also add about a 1/4 teaspoon of almond extract so it tastes super yummy!

Prep Time: 20 mins
Cook Time: 5 mins

Frequently Asked Questions

My fortune cookies are cracking when I try to fold them, what am I doing wrong?

They’ve cooled too much. Fortune cookies have a very narrow folding window; you need to fold each one immediately after lifting it off the griddle, while it’s still pliable. Work one at a time: remove, place the fortune, fold into a semicircle, then pinch and bend into shape. Set in a muffin tin to hold the form as it hardens. If it cracks, it’s done, the notes are right that having one person on the griddle and another folding makes all the difference.

Do these taste like restaurant fortune cookies?

Close, but a little plainer on their own; the almond extract in the notes is not optional if you want that familiar flavor. Add 1/4 teaspoon of almond extract to the batter along with the corn oil. Without it they taste more like a neutral egg wafer. With it, the flavor lands right where you’d expect. The texture is spot-on: thin, crisp, and slightly papery.

Can I make the batter ahead of time?

Yes, the batter holds in the fridge for up to 24 hours. Give it a good stir before using since the cornstarch can settle. The batter is quite thin, which is normal, you’re spreading each tablespoon into a CD-sized circle on the griddle. Don’t try to batch them on a sheet pan in the oven; the griddle at a steady 350°F is what sets the edges quickly enough to fold them in time.