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Wild Rice and Dried Cranberry Cookies

Cooked wild rice replaces oats (which can be tainted with gluten) in this variation on old-fashioned oatmeal-raisin cookies.

Ingredients: 

Ingredients: 

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1 ½ cups cooked wild rice
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1 ¼ cups brown rice flour or all-purpose gluten-free flour mix
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1 Tbs. cornstarch
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½ tsp. baking soda
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½ tsp. ground cinnamon
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½ tsp. ground ginger
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½ tsp. salt
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¼ tsp. ground nutmeg
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4 oz. (1 stick) margarine or butter
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½ cup dark brown sugar
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½ cup sugar
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1 large egg
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1 tsp. vanilla extract
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1 cup dried cranberries
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½ cup chopped toasted walnuts

Instructions: 

1. Preheat oven to 350°F, and coat 2 baking sheets with cooking spray.

2. Process wild rice in food processor 1 minute, or until coarsely chopped. Set aside.

3. Whisk together brown rice flour, cornstarch, baking soda, cinnamon, ginger, salt, and nutmeg in large bowl. Set aside.

4. 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.

5. 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.

Nutrition Information: 

Calories: 
145
Protein: 
2 g
Total Fat: 
6 g
Saturated Fat: 
1 g
Carbohydrates: 
22 g
Cholesterol: 
8 mg
Sodium: 
116 mg
Fiber: 
1 g
Sugar: 
12 g
Yield: 
Makes 24 cookies

Comments on this Recipe

I did not have any brown sugar so I added a Tbs. of molasses to a doubled recipe, with only white sugar. These are amazingly tastey cookies!

When I made these I added dark chocolate chips (a lot of them!) - and these cookies are spectacular!!! I can't get over how good they taste! Gluten-Free eating is a piece of cake (or cookie) with recipes like this!

I used sorghum flour, tapioca starch, Bob's Red mill baking soda (corn free), Earth Balance coconut spread, 1 banana (egg), orange extract, orange zest and Enjoy foods mini chocolate chips. Gluten free, corn free, potato free, soy free, vegan, and nut free. Delicious.

These were the worst cookies I have ever made. A total waste of ingredients.

These were awful. Made a double batch planning to give them out in our Christmas baskets, but instead I'll throw them all away. Can't believe this was even online.

I don't have to do Gluten free so instead of the rice I used oatmeal and my husband flipped out over these cookies. Thanks so much for this recipe.

How much butter for this recipe? 4 oz. isn't one stick. Thanks!

Rebecca thanks for the banana idea! I was going to use egg re-placer or apple sauce. I used almond flour and also a few vegan chocolate chips. Great cookies!

I thought these turned out great! I made them vegan with Earth Balance and egg replacer. I also used fresh ginger and almond extract, instead of vanilla. These will be great holiday treats!

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