Uraro is one of my loved snacks as a child. I would go to a small store, a “sari-sari” store, and buy few pieces for myself and these little treats will be my “baon” for the day. I liked its not too sweet and melt in your mouth texture. Its name came from one of its ingredients which is arrowroot. Because I have a difficulty saying the ‘r’ sound, my friends had fun making me say its name ‘uraro‘ because it will come out sounding funny. Filipinos even have a tongue twister for it. It goes like this,

Durog durog na uraro

(crushed arrowroot cookies)

It was meant as a joke for people who cannot say the ‘r’ sound fluently.  It was just recently when I decided to learn how to make the cookies that I learned why it is called that way. It turns out that the word ‘uraro’ is a Filipino word for arrowroot cookies and the best thing about this arrowroot cookie recipe is that it’s gluten free!

Uraro Cookies
Arrowroot Cookies

Arrowroot flour is the main ingredient for uraro. It is a starch obtained from the rhizomes (root stock) of several tropical plants. Arrowroot flour lacks gluten which makes it as a useful replacement for wheat flour for those with gluten intolerance.

Arrowroot Flour
Arrowroot Flour is the main ingredient for uraro or arrowroot cookies.

If you are looking for gluten free treats try this easy melt in your mouth Uraro or Arrowroot cookie recipe. Its other ingredients are all purpose flour, baking powder, vanilla flavoring, butter, eggs and sugar. The result is a delicate, soft and powdery cookies. These treats are perfect for the coming holiday. Puto bumbong and Bibingka are popular too during Christmas season. You can also bake chocolate chip cookies in your turbo oven.

Arrowroot Cookies
Arrowroot cookies cooling on a wire rack

Uraro (Arrowroot Cookies) Recipe

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If you are looking for gluten free treats try this easy melt in your mouth Uraro or arrowroot cookie recipe using a turbo oven.

  • Author: Pilipinas Recipes
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 60 cookies 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Filipino


  • 200 grams softened butter
  • 1 cup granulated sugar
  • ½ tsp vanilla flavoring
  • 2 large eggs
  • 3 cups arrowroot flour
  • 1 cup all purpose flour
  • 2 tsp baking powder


  1. Preheat the oven at 150 degrees Celsius.
  2. In a mixing bowl combine softened butter and granulated sugar with a hand or stand mixer.
  3. Add vanilla flavoring.
  4. Beat in the egg one at a time.
  5. Cream the wet ingredients together until light and fluffy.
  6. Set a side.
  7. In a large mixing bowl sift together the arrowroot flour, all-purpose flour and baking powder.
  8. Whisk until mixed well.
  9. Stir in the wet ingredients gradually.
  10. Mix until it has formed a soft dough.
  11. Roll ½ tbsp of dough on your hand.
  12. Put it on a non stick baking pan or baking sheet then press it with the back of a fork. If you have a cookie press, feel free to use it.
  13. Place an inch apart from each other
  14. In a pre heated oven, baked at 150 degrees Celsius for 10 minutes.
  15. Let it cool on the pan for 5 minutes and then transfer into a wire rack to cool completely.


I used a turbo oven for this recipe. If using a different type of oven try setting the temperature at 160 C for 10 minutes and if not yet satisfied add 2 minutes increment until the cookies turned brown at the edges.


  • Serving Size: 1 cookie
  • Calories: 50
  • Sugar: 3.4g
  • Sodium: 23mg
  • Fat: 2.9g
  • Saturated Fat: 1.8g
  • Carbohydrates: 5.8g
  • Fiber: 0.1g
  • Protein: 0.7g
  • Cholesterol: 13mg


  1. If it has all purpose flour, how it can be “gluten-free”? I’d made a little twist in order for it to be real gluten-free by using rice flour instead of all purpose flour.


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