Thursday, April 28, 2011

Rice flour cookies...

Who would have thought? I had some white rice flour just sitting around. The reason I got it was to make gravy, which happened once or twice. I was trying to think of something to do with it. Well, I really do enjoy warm cookies, so I started playing around and came up with this. A rice flour based cookie. Not only is it a rice flour based cookie, it's a maple syrup, cinnamon, walnut, rice flour cookie and it came out fantastic! Next to Betty Crocker's GF Chocolate Chip Cookies, this may be the runner up for me. I am not even sure if anybody is even reading this, but just in case someone is and you would like to try it, I have the recipe below. Thank you if you are reading this.
1 cup white rice flour
1/2 teaspoon baking powder
1 teaspoon brown sugar
1/2 teaspoon cinnamon
1 egg
1/4 teaspoon vanilla extract
1/4 cup plus 1 tablespoon maple syrup
1/2 cup of chopped walnuts
extra maple syrup for the top of the cookies

Preheat the oven to 350 degrees

Mix all the flour, baking powder, brown sugar, and cinnamon together. Then add the egg, vanilla extract and maple syrup. Mix well then add the walnuts. Let stand a couple minutes to firm up a little before placing on a baking sheet.

Evenly distribute about 1 1/2 to 2 tablespoons of the mixture on parchment paper. I did not grease mine. After you evenly distribute the cookies, if you would like, add 1/4 teaspoon or more on top of each cookie before baking.

Bake for about 20-25 minutes until light golden brown.

I hope you enjoy this recipe if you try it. I was pleasantly surprised.


Chris said...

I tried the cookies with some slight changes. I added almond flour to the rice flour. And I added 1/2 tsp of Xanthan Gum (I'm not sure if that made a difference). My wife really liked the cookies. I thought they were OK. I think they are especially good with coffee. They had a scone-like taste.

Laura said...

Thanks for the comment. I didn't think people actually looked at my blog. Thank you for trying the rice flour cookies. Good idea with the almond flour. I don't use it anymore.