Wild Rice and Dried Cranberry Cookies Recipe - Vegetarian Times

Wild Rice and Dried Cranberry Cookies

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Wild Rice and Dried Cranberry Cookies

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.

  • 24Servings

Ingredients

  • 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

Preparation

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
  • Carbohydrate Content: 22 g
  • Cholesterol Content: 8 mg
  • Fat Content: 6 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 116 mg
  • Sugar Content: 12 g