Delicious Brown Rice Cookies: The Perfect Healthy Treat
Welcome to my kitchen! As a nutritionist and food blogger, I firmly believe that what we eat directly impacts our health and well-being. And when it comes to baked goods, it is possible to enjoy a treat without sacrificing your health.
Today, I will be sharing with you my recipe for Brown Rice Cookies. This recipe is perfect for those who are looking for a healthier alternative to traditional cookies. Whether you are gluten-free, dairy-free or just wanting to try something new, this recipe offers something tasty for everyone.
What makes these cookies stand out from the crowd is their use of brown rice instead of wheat flour. Brown rice is not only a great source of fiber, but it also provides key vitamins and minerals that are essential for our bodies.
But don’t worry– these cookies aren’t crunchy or flavorless like some other healthy treats may be. The blend of brown rice flour and coconut flour gives them a soft texture while still maintaining their structure.
So, let’s get baking! Get ready to indulge in some chewy gluten-free brown rice cookies that you won’t even realize are good for you.
Why You’ll Love This Recipe
There’s something magical about a cookie that’s not only delicious but also healthy for you. And that’s exactly what you’re going to get with these brown rice cookies! Whether you’re gluten-free, dairy-free or just looking for a healthier option, this recipe is worth getting excited about.
First of all, let’s talk about the ingredients. Brown rice is the star of the show here – it’s a whole grain that’s packed with fiber and nutrients. Rice flour is also used, which means these cookies are naturally gluten-free. Instead of using butter or margarine, we’re using coconut oil. And for sweetness, we’re swapping out white sugar for unrefined coconut sugar.
But don’t worry, these healthy substitutes don’t compromise on taste! These cookies are chewy and flavorful thanks to the addition of oats, cinnamon, vanilla extract and either chopped pecans or walnuts. And if you want to indulge your sweet tooth even further, you can add in some dairy-free chocolate chips.
Overall, these brown rice cookies are a win-win situation. You can satisfy your cravings without feeling guilty later on. They’re perfect for snacking on any time of day or as an after-dinner treat. Plus, they’re easy to make and you can customize them to your specific dietary needs or preferences.
So go ahead and give this recipe a try – your taste buds (and your waistline) will thank you!
Ingredient List
Here’s what you need for this fantastic recipe:
- Brown Rice Flour: 4 cups.
- White Rice Flour: 2 cups.
- Baking Powder: 2 teaspoons.
- Ground Cinnamon: 1 teaspoon.
- Salt: 1/2 teaspoon.
- Coconut Sugar: 1 and 1/4 cups or sweetener of your choice.
- Melted Butter or Margarine (vegan or regular): 1 cup.
- Egg: 1 large egg or egg substitute for a vegan option.
- Vanilla Extract: 2 teaspoon.
- Chopped Walnuts or Pecans: 1 cup (Optional).
- Chocolate Chips or Chunks (vegan or regular): 1 to 1 and 1/2 cups.
- If you want to make it gluten-free, look for certified gluten-free ingredients.
The Recipe How-To
Now that we’ve covered what makes Brown Rice Cookies so special and healthy, let’s get right into the recipe. You’ll need 2 cups of brown rice flour and 1/4 cup of sugar. Set these aside in a medium-sized mixing bowl, along with 1 teaspoon each of baking powder and cinnamon, 1/2 teaspoon of salt, and 3/4 cup of chopped pecans or walnuts.
Step 1: Mix the Dry Ingredients
Using a whisk or fork, mix all the dry ingredients until they’re evenly combined. Make a well in the center of the bowl to prepare for adding the wet ingredients.
Step 2: Add Wet Ingredients
In another mixing bowl, cream together 1 stick (8 tablespoons) of butter or margarine, 1 egg, and 1 teaspoon of vanilla extract until light and fluffy.
Step 3: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry mixture bowl and stir until a dough forms. Fold in an additional 1/2 cup of chocolate chips if desired.
Step 4: Chill the Cookie Dough & Preheat Oven
Let dough chill in refrigerator for 30 minutes or until firm. Preheat oven to 375 degrees F.
Step 5: Form Cookie Balls and Arrange on Baking Sheet
Roll cookie dough into balls using about a tablespoon of the mixture. Place cookie dough balls onto baking sheets lined with parchment paper, leaving at least 2 inches space between each ball.
Step 6: Bake Cookies
Bake cookies for 12-15 minutes, or until they turn golden brown. Take them out of the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Enjoy Your Delicious Brown Rice Cookies!
Once cooled, bring on the milk, tea, or coffee and enjoy your wholesome Brown Rice Cookies! You can store them in an airtight container at room temperature, for up to 4-5 days or freeze them for up to 3 months.
Now that you’ve got the recipe down, feel free to experiment with different substitution and variation options, such as oatmeal, peanut butter, rice crispy, vegan chocolate, or rice syrup. These can certainly jazz up your Brown Rice Cookies and add more diversity to your baking repertoire.
Substitutions and Variations
One of the best things about this brown rice cookie recipe is that it can be easily customized to meet a variety of dietary restrictions and flavor preferences. Here are some substitutions and variations that you can try:
– Flour Substitutions: If you don’t have brown rice flour on hand, you can use regular all-purpose flour (for non-gluten-free version) or gluten-free all-purpose flour (for gluten-free version) as a substitute.
– Nut Substitutions: The recipe calls for pecans and walnuts, but you can easily use other nuts such as almonds, cashews or macadamia nuts instead. Or skip them altogether if you have nut allergies.
– Sweeteners: For a healthier twist, swap the sugar for honey, maple syrup or rice syrup. You can also reduce the amount of sugar called for in the recipe if you prefer your cookies less sweet.
– Flavors: If you’re feeling adventurous, experiment with different flavor extracts like almond or lemon extract. Or add a pinch of ground ginger or clove to give your cookies an extra touch of warmth.
– Mix-ins: Chocolate chips are a classic addition to these cookies, but feel free to mix it up with vegan chocolate chips, coconut flakes or dried cranberries.
– Vegan Version: To make this recipe vegan-friendly, substitute the butter with coconut oil or margarine and use a flax egg instead of an egg.
No matter which substitutions and variations you choose, these brown rice cookies will be deliciously crunchy on the outside and chewy on the inside – a perfect treat for any time of day!
Serving and Pairing
When it comes to serving and pairing these brown rice cookies, there are plenty of delicious options to choose from!
First of all, you can never go wrong with a tall glass of cold almond milk, oat milk, or any other non-dairy milk. This is a classic choice that complements the sweet and nutty flavors in the cookies.
For something more indulgent, try pairing the cookies with a scoop of creamy vanilla or chocolate ice cream. The contrast between the warm cookie and cool ice cream will be sure to satisfy even the biggest sweet tooth.
If you want to keep things simple, pack these cookies in your lunch box as a mid-day snack or munch on them after dinner for a satisfying dessert.
Additionally, these cookies pair well with other vegan baked goods like muffins or cupcakes, making them a great addition to any potluck or party.
Overall, these cookies are versatile enough to be enjoyed at any time of day and can be paired with a wide variety of foods and drinks. So go ahead and indulge – you deserve it!
Make-Ahead, Storing and Reheating
These brown rice cookies are perfect for making ahead and storing for later. Simply make the dough and shape it into small balls, then place them on a baking sheet and freeze until solid. Once frozen, transfer the balls to a freezer-safe container or bag and store them in the freezer for up to 3 months.
When you’re ready to bake, simply remove the desired amount of cookie dough balls from the freezer, preheat the oven, and bake as directed in the recipe.
If you’ve already baked the cookies and have leftovers that you want to store, make sure they’re completely cool before transferring them to an airtight container. They can be stored at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
To reheat the cookies, simply place them on a baking sheet and warm them in a 350°F oven for about 5 minutes until they are warmed through. Avoid reheating them in the microwave as this can make them soft and chewy.
Whether you make these cookies ahead of time or have leftovers to store, they will still taste just as good when reheated. So feel free to enjoy these gluten-free brown rice cookies anytime!
Tips for Perfect Results
Achieving the perfect consistency and texture can be essential in baking brown rice cookies, especially when trying to achieve gluten-free and dairy-free recipes! As a nutritionist and food blogger, I have compiled some tips to help you get the most scrumptious brown rice cookie results.
1. Choose The Right Flour: The key to perfect brown rice cookies is often in the choice of flour used. With gluten-free recipes, the wrong flour can significantly impact the taste and texture of your baked goods. For this recipe, we recommend using a mix of actual brown rice flour with regular gluten-free all-purpose flour to keep its shape and give it that perfectly chewy texture.
2. Measure Precisely: Careful measurement of ingredients is crucial for achieving that perfect balance between moist and crispy, especially when working with gluten-free flours. Too much of one ingredient or too little of another could mess up your entire recipe.
3. Chill Your Dough: Chilling your dough before baking it for at least 20 minutes doesn’t only help in handling it but also helps in preventing cookies from spreading on the baking sheet.
4. Check Your Oven Temperature: It’s always essential to ensure that your oven temperature is accurate before starting to bake any cookies. A few degrees off could ruin all your hard work and effort.
5. Keep an Eye on Baking Time: Overcooking or undercooking brown rice cookies will significantly affect the ultimate texture and overall taste profile. Always set a timer and start checking a few minutes before baking time is complete, as oven temperatures vary.
Incorporating these tips will get you delectable brown rice cookies – whether it’s a simple snack or something to celebrate with family and friends!
FAQ
As a nutritionist and food blogger, I have received numerous inquiries about this recipe. Therefore, I’ve put together a list of Frequently Asked Questions (FAQs) that you might find helpful. From ingredient swaps to dietary restrictions and storage, we’ve got you covered. Read on for answers to some of the most common questions about these delicious brown rice cookies.
Is brown rice flour good for baking cookies?
Have you ever heard of brown rice flour? This flour has a fine texture with a slightly gritty feel and a pleasant toasty taste. Without any gluten, it can’t be used in the same way as wheat flour. Nevertheless, it’s great for adding crispiness to cookies or giving lightness to cakes. Alongside its usefulness in sweet recipes, brown rice flour is also a valuable ingredient in various savory dishes.
Do gluten-free cookies taste different?
When it comes to gluten-free recipes, it’s important to keep in mind that the taste and texture may differ from traditional wheat flour recipes. However, it’s important to note that homemade gluten-free baked goods will always taste superior to store-bought, mass-produced options.
Is brown rice flour gluten-free?
If you’re looking for a gluten-free option, 100% white or brown rice flour is a great choice. You can identify this type of flour by the “gluten-free” label, which ensures it’s entirely safe to eat.
Are gluten-free cookies more crumbly?
When it comes to gluten-free baked goods, their texture can be quite delicate and easily crumbly. However, I have discovered a simple trick to prevent this issue. Instead of making larger cookies, opt for smaller ones as they are more likely to hold together and stay intact.
Do cookies need gluten?
Gluten is an essential ingredient that gives baked goods their desirable texture, taste, and nutritional value. Without this protein, your favorite treats would lack their signature soft, fluffy, and moist qualities, and they would have a shorter shelf life.
Is rice flour good for baking cookies?
There are numerous ways to incorporate rice flour into your culinary creations, ranging from baked goods like muffins and brownies to savory dishes like breads, pancakes, and sauces.
Bottom Line
In conclusion, these incredible gluten-free Brown Rice Cookies are the perfect treat for anyone who wants to indulge in something sweet and delicious while staying healthy. I hope you found this recipe article helpful, both in terms of learning about the ingredients and how to make these cookies from scratch.
Whether you’re a seasoned chef or a beginner in the kitchen, I encourage you to try this recipe today. With a handful of simple ingredients and easy-to-follow instructions, these cookies can be made in no time at all. The best part is that you can adapt this recipe to suit your personal taste, whether you prefer pecans, walnuts, or chocolate chips.
So put on your apron, preheat your oven, and get started on making these mouth-watering Brown Rice Cookies today. Trust me when I say that once you take a bite of these cookies, you’ll never want to go back to regular old processed snacks again. Happy baking!
Brown Rice Cookies - Gluten Free or Regular Recipe
Ingredients
- 2 cups cooked lundberg brown rice (short grain or long grain)
- 1 1/2 teaspoons baking powder (gluten-free)
- 1/2 cup butter or 1/2 cup margarine
- 3/4 cup coconut
- 3/4 cup sugar
- 2 teaspoons cinnamon
- 1 egg, beaten
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 1 cup pecans or 1 cup walnuts, finely chopped
- 1 cup sifted flour (gluten-free flour)
Instructions
- Cream together butter and sugar.
- Add beaten egg, vanilla, mix well.
- Add sifted dry ingredients.
- Fold in cooked rice and coconut.
- In another bowl, mix together 1 tablespoon sugar, cinnamon and nut meats.
- Drop cookie dough by teaspoons on ungreased cookie sheet. Sprinkle top of each cookie with cinnamon-nut mixture.
- Bake in 350 oven for 20 to 25 minutes or until cookies are a golden brown in color.