Wild Rice Cookies

  This recipe was fantastic, and these cookies did not last long in our house – not even a day!  I used the recipe from Vegetarian Times as a guideline:

Cook your wild rice before or use leftover wild rice. Wild rice takes longer than regular rice to cook, or you can soak it the night before cooking it.  It is naturally gluten-free.

1 cup quinoa flour

3/4 cup whole wheat pastry flour (could sub. to make these cookies gluten free)

1 tbsp cornstarch

1/2 tsp baking soda

1 tbsp Epicure Fruit Crumble Seasoning (cinnamon, nutmeg mix)

1 cup dried cranberries

1 1/2 cups cooked wild rice (grind in a food processor/blender first)

Mix all dry ingredients in a bowl

separately mix wet ingredients and add to dry ingredients when finished:

1/3 cup of Safflower Oil

1/2 cup of Maple Syrup

1 Egg

1 tsp Vanilla extract

Spoon onto your cookies sheet and bake at 350F (mine took about 20 minutes) and ENJOY!!

cookie photo
Wild Rice Cookies

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