Gluten free, sugarfree rice cookies you can be easily addicted to. Simple and delicious.

Gluten free, sugarfree rice cookies would be made any days of the week as it’s a no hassle, easy to make recipe you will certainly love. 

As we have regular coffee breaks at my work, we often talk about and try new things, healthy snacks, sugarfree, probiotic cookies and stuff like that. 

One of my friends has just brought back delicious rice cookies from Japan and offered our little lunchtime coffee group to try it. Needless to say, it was delicious!!! So as it’s quite impossible to have more of it as it comes from Japan, I decided to try and make up a recipe that could be something similar. 

It was already known the cookies made out of rice flour which means they were gluten free. On top of that they were probiotic. That is why I used yogurt to make them. So two of the ingredients were there for me already. Another thing I usually use instead of refined sugar is ripe banana. That makes my desserts sweeter. The other things, I add, are bits and bobs that help to get better consistency or more delicious to eat. 

This is how I make gluten free, sugarfree rice cookies. 

Ingredients:

300 grams rice flour

50 grams coconut oil

0.1 coconut milk

1 medium size free range egg

2 ripe bananas (smashed)

Baking powder 

Chocolate with stevia 

Shredded coconut  

What you’ll need:

Medium to big size mixing bowl (for the dough)

Small bowl (in case you need to melt the coconut oil)

Wooden spoon to mix ingredients

Small saucepan and a slightly bigger saucepan for chocolate melting

How to make it:

1. Get a medium to big size mixing bowl  Peel and mash bananas. 

2. Measure out rice flour into a medium size mixing bowl. 

3. Measure and melt coconut oil of needed and pour it straight into the mixing bowl. Mix it with the rice flour.

4. Put all the other ingredients (coconut milk, egg and baking powder) into the bowl, too. Dough it until you get an even mixture. 

5. Meanwhile preheat the oven 180 C degrees.

6. Either make little dough balls with your hands or if you don’t feel like having sticky hands use a tablespoon to place pieces dough onto the baking tray. The tray is going to be full with half of the dough. 

7. Flatten the dough with a fork.

8. Put the tray into the preheated oven for about 15-20 minutes. 

9. Whilst the first half of the cookies is baking, prepare the other half. The same way you have done with the first. 

10. Take cookies out when they are golden brown and place the other tray with the prepared cookies in for another 15-20 minutes.

11. Melt chocolate: break chocolate into little pieces and put pieces into the small saucepan. 

12. Pour some water to boil into the bigger saucepan. When water is boiling place the smaller saucepan with the chocolate on top. Stir regularly until the chocolate got melted.

13. Dip half of the cookies into the melted chocolate and place them on a cooling rack to dry.  

14. Eat fresh or put them into a cookie jar.

14. Keep rice cookies preferably in a cool, dry place. 

Enjoy them in the morning, in your coffee break or as a snack on a picnic. 

 

Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

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