Ingredients
- 13 ounces cooked wild rice (1 1/2 cups cooked)
- 1 1/4 cups brown rice flour (or any gluten-free flour mix)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 ounces margarine (or butter, 1 stick)
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4.2 ounces dried cranberries (1 cup dried)
- 1/2 cup toasted walnuts, chopped
How to Make
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Step 1: Preheat oven to 350F, and coat two baking sheets with cooking spray.
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Step 2: Process wild rice in food processor 1 minute, or until coarsely chopped. Set aside.
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Step 3: Whisk together brown rice flour, cornstarch, baking soda, cinnamon, ginger, salt and nutmeg in a large bowl. Set aside.
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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.
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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.
We hope you enjoy this recipe!
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