Sweet Rice Cookies
Posted by Celine on July 20, 2007
these are wonderfully crispy, light, and decadent. I think one could get away with using less sugar [especially if made with vegan white chocolate chips], but I haven’t tried it yet. I’ll update this once I find out.
for 6 large cookies baked in a muffin top pan
1/4 cup vegan margarine
1/2 cup light brown sugar, packed
1 Ener-g egg replacer [1 1/2 t powder, 2 T warm pure water, whiskwhiskwhisk!!! until foamy]
1/2 cup brown rice flour
2 cups puffed brown rice cereal [include 3 T powdered coconut in one of the 2 cups. to make powdered coconut, simply pulse flaked or shredded coconut in your food processor until it is turned into, well, powder]
1/2 cup white vegan chocolate chips or other chocolate [I prefer them with semisweet or dark chocolate, personally: white makes them a touch too sweet for me]
coat muffin top pan cavities with non-stick cooking spray. preheat oven to 350F.
cream together margarine, sugar, and egg replacer.
fold in flour, cereal, and chocolate chips.
separate dough into 6 and place on pan, flattening dough with your hands.
bake for 12 minutes.
the cookies will be soft when they come out of the oven, but give them a few minutes: they will harden. let cool on a rack once they are sturdy enough to be moved from the baking sheet.
July 20, 2007 at 11:23 pm
I like that these sandwich cookies have a jam filling, rather than a cream filling. looks delicious!
July 21, 2007 at 1:19 am
your blog makes me hungry…..
July 21, 2007 at 4:59 am
Lookin’ GOOD Celine! Hope you have a great weekend…
July 21, 2007 at 9:18 am
These look wonderfully yummy!
July 21, 2007 at 12:44 pm
thank you everyone and apologies to Lisa! ;p
July 22, 2007 at 7:50 am
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