Rice Flour Cookies

Quickly made cookies that all family members will love. Instead of wheat flour, we used rice flour, and instead of cows milk, we used coconut milk, making them gluten-free and lactose-free. You can also prepare rice flour at home by grinding rice in a coffee grinder.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 140 g Flour, rice

  • 80 g Nuts, almonds

  • pieces Lemon zest, fresh

  • 140 g Sugar, brown

  • 3 pieces Egg, fresh

  • 1 teaspoon Vanilla, extract, natural

  • 60 ml Oil, olive

  • 1 dl Coconut milk

  • pieces Marmalade, orange

  • pieces Powdered sugar

Steps

  1. Preheat the oven to 180 degrees Celsius. Place paper liners in a muffin tin for 12 muffins.

  2. In a bowl, mix together rice flour, ground almonds, lemon zest, and sugar.

  3. Separate the eggs, placing the whites in a separate bowl and adding the yolks to the dry ingredients. Add vanilla extract, oil, and coconut milk to the mixture with rice flour. Mix everything quickly. Beat the egg whites until stiff peaks form and gently fold them into the batter.

  4. Fill the paper liners halfway with the batter (using a spoon), then add a spoonful of jam to each, and top with the remaining batter.

  5. Bake the cookies in the preheated oven for 20 minutes. Once slightly cooled, remove them from the muffin tin.

  6. Dust the cooled cookies with powdered sugar and serve.

Nutrition Information (Per 100g)

  • Calories: 316.14 kcal
  • Fat: 10.12 g
    • Saturated Fat: 1.4 g
  • Carbohydrates: 46.23 g
    • Sugars: 23.9 g
  • Protein: 8.37 g
  • Fiber: 1.92 g