Cranberry Brown Rice Cookies

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Cookies and Milk

This recipe is based on a traditional Lebanese cookie dough made during the holidays and usually stuffed with nuts or date paste.  They come in many different shapes and sizes, depending on the mold used.  Some even go through the effort of creating their own artisanal molds.  You can be very creative with it – filling and shape. 
So I miss desserts (a lot!), even though I don’t really have a sweet tooth.  But it’s been almost four months without any, at all.  This is my consolation prize.  A mildly sweet cookie with a hint of orange blossom, AND I can actually say- a very healthy cookie.  I’ve made so many batches of it, each time a little different, trying to get to the right texture.  I think this one is my favorite, soft, crumbly and the cranberries give it a little chew. 

Cranberry Brown Rice Cookie & Milk

Cranberry Brown Rice Cookies
170 g brown rice flour (1 cup) – I like Golden Rose Brown Rice
122 g almond flour ( 1 cup)
85 g ghee (1/2 cup)
6 tbsp sweet brown rice syrup
1 1/2 tsp baking powder
90 g dried cranberries (sweetened with apple juice)
1 tbsp orange blossom water
Pinch of Salt

In a large bowl, mix together the flours and ghee.  Rub together between the palms of your hands until well mixed and the ghee has been completely absorbed.  Add orange blossom water and the rest of the ingredients.  Mix well to get a soft dough but not sticky.  At this point, you can form the dough into a cylinder, wrap it with plastic and chill it a bit, then slice it into 1/4″ circles.  Or you can mold it in any type of cookie mold you have.  I used one of the traditional Mideastern molds.  These can be found at your local mid-eastern/Lebanese market.  If the dough is too soft for the mold, chill for 10 minutes, then proceed. Bake at 350˚F for 10-12 minutes.

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