Wild Rice & Dried Cranberry Cookies - Gluten Free
Recipe: #1900
November 02, 2011
"I haven't had cookies in years, due to my many food allergies. I was thrilled when I made these. I used a gluten-free cookie base from Hodgson Mills in place of the flour, cornstarch and baking soda. My tip is to make only as many as you will eat, and store the cookie dough in the fridge. I didn't know how to store them, as they seem to absorb moisture from the air overnight. From Vegetarian Times Nov 2011."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (29.5 g)
- Calories 92.4
- Total Fat - 2.5 g
- Saturated Fat - 0.4 g
- Cholesterol - 10.7 mg
- Sodium - 92.7 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 1.1 g
- Sugars - 8.6 g
- Protein - 1.7 g
- Calcium - 7.9 mg
- Iron - 0.4 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350F, and coat two baking sheets with cooking spray.
Step 2
Process wild rice in food processor 1 minute, or until coarsely chopped. Set aside.
Step 3
Whisk together brown rice flour, cornstarch, baking soda, cinnamon, ginger, salt and nutmeg in a large bowl. Set aside.
Step 4
Cream butter, brown sugar and sugar in a bowl with electric mixer until smooth and fluffy. Beat in egg and vanilla. Add flour mixture and beat until smooth. Stir in wild rice, dried cranberries and walnuts.
Step 5
Scoop 2-Tablespoon dollops of batter 1 1/2 inches apart on prepared baking sheets. Bake 8-10 minutes, or until cookies are browned and dry on top. Cool one minute on baking sheets, then transfer to rack with spatula, and cool completely.
Tips
No special items needed.
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