Brown Rice Cookies Gluten Free Or Regular Recipes

BROWN RICE COOKIES - GLUTEN FREE OR REGULAR

Brown Rice Cookies - Gluten Free or Regular image

From the Lundberg Rice web-site, an interesting sounding recipe you can make gluten-free by using gluten-free flour.

Provided by kitty.rock

Categories Drop Cookies

Time 25m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 11

Ingredients

2 cups cooked lundberg brown rice (short grain or long grain)
1 1/2 teaspoons baking powder (gluten-free)
1/2 cup butter or 1/2 cup margarine
3/4 cup coconut
3/4 cup sugar
2 teaspoons cinnamon
1 egg, beaten
1 tablespoon sugar
1 teaspoon vanilla
1 cup pecans or 1 cup walnuts, finely chopped
1 cup sifted flour (gluten-free flour)

Steps:

Cream together butter and sugar.
Add beaten egg, vanilla, mix well.
Add sifted dry ingredients.
Fold in cooked rice and coconut.
In another bowl, mix together 1 tablespoon sugar, cinnamon and nut meats.
Drop cookie dough by teaspoons on ungreased cookie sheet. Sprinkle top of each cookie with cinnamon-nut mixture.
Bake in 350 oven for 20 to 25 minutes or until cookies are a golden brown in color.

Nutrition Facts : Calories 189.3, Fat 9.5, SaturatedFat 4.4, Cholesterol 19, Sodium 55.1, Carbohydrate 24.2, Fiber 1.6, Sugar 7.3, Protein 2.7

GRANNY'S BROWN RICE COOKIES

Granny's Brown Rice Cookies image

Dainty gluten-free cookies that are delicately sweet, deliciously flavorful, and delightfully aromatic! (Slightly adapted from a Wild Oats Marketplace recipe.) Chill time not included in preparation time.

Provided by So Cal Gal

Categories Dessert

Time 1h5m

Yield 34 cookies

Number Of Ingredients 8

Ingredients

1 cup brown rice flour
1/2 teaspoon salt
1 cup ground pecans, packed
1 cup dark seedless raisins
1/4 cup maple syrup
2 tablespoons unsalted butter, melted
1 egg, large
1 teaspoon vanilla extract

Steps:

In a large mixing bowl, stir together brown rice flour, salt, ground pecans, and dark seedless raisins.
In a small mixing bowl, whisk together maple syrup, melted unsalted butter, egg, and vanilla extract.
Add wet ingredients to dry, and mix until well combined.
Cover bowl, and refrigerate for 12 hours--or overnight.
When dough is ready to bake: preheat oven to 350 degrees.
Lightly grease 2 baking sheets.
Shape cookie dough into 1 inch balls and place on prepared baking sheets; then flatten each dough ball with the bottom of a juice glass dipped in brown rice flour. (Cookies can be placed close together--baking will not change their size.).
Bake for 12 to 15 minutes, or until cookies are light brown underneath (tops will not brown much).
Transfer finished cookies to wire racks to cool before serving.

Nutrition Facts : Calories 66.5, Fat 3.3, SaturatedFat 0.7, Cholesterol 8, Sodium 37.4, Carbohydrate 9, Fiber 0.7, Sugar 4.1, Protein 0.9

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