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Categories:
rice brown rice flour cornstarch baking soda ground cinnamon ground ginger salt ground nutmeg margarine brown sugar sugar egg vanilla extract cranberries walnuts
Viewed: 60 - Published at: 9 years agoIngredients
- 1 1/2 cups cooked wild rice
- 1 1/4 cups brown rice flour or all-purpose gluten-free flour mix
- 1 Tbs. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 4 oz. (1 stick) margarine or butter
- 1/2 cup dark brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup dried cranberries
- 1/2 cup chopped toasted walnuts
Method
- Preheat oven to 350F, and coat 2 baking sheets with cooking spray.
- Process wild rice in food processor 1 minute, or until coarsely chopped.
- Set aside.
- Whisk together brown rice flour, cornstarch, baking soda, cinnamon, ginger, salt, and nutmeg in large bowl.
- Set aside.
- Cream margarine, brown sugar, and sugar in 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.
- Scoop 2-Tbs.
- dollops of batter 11/2 inches apart on prepared baking sheets.
- Bake 8 to 10 minutes, or until cookies are browned and dry on top.
- Cool 1 minute on baking sheets, then transfer to rack with spatula, and cool completely.
