Red Rice Oatmeal Cranberry Cookies |Healthy Gluten free Cookies
Oatmeal cranberry cookies with red rice - crumbly on the outside, chewy on the inside. Made of healthy, wholesome ingredients with zero compromise on taste. Perfect for your tea-time indulgence or as kids’ snacks, dunk them in milk and call it breakfast, even – these are THAT healthy and tasty too. Did I mention gluten-free?
Servings: 14 medium-sized cookies
Calories: 113kcal
Ingredients
- ¾ cup rolled oats you can use instant oats as well
- ¾ cup red rice flour check notes for substitutions
- ½ tsp baking powder
- ½ tsp baking soda
- 3 tsp arrowroot flour
- 2 tsp cinnamon powder
- ¾ cup palm sugar check notes for substitutions
- 1/5 cup dried cranberries chopped
- ¼ cup butter/ coconut oil softened at room temperature
Instructions
- Pre-heat the oven at 175° C (nearly 350°F).
- First, sift all the dry ingredients, i.e. flours, baking soda, baking powder and cinnamon powder in a bowl. Mix well.
- Next, whisk butter at medium speed in stand mixer or using handheld mixer, until fluffy and airy. Now add sugar and whisk at low speed for about 5 minutes until fluffy. Lastly add dry ingredients in parts as you whisk.
- Now, scoop the batter onto tray, keeping optimal distance between each cookie. Roll into cookie balls with very light hands.
- Next, transfer into the oven immediately. Bake at 175°C for about 15-20 minutes, until they’re firm on the outside and golden-brown.
- Remove the tray from the oven and allow to cool on a wire rack for an hour.
- Transfer into an airtight jar.
- Pair with your cuppa tea or coffee, or munch on just the cookie!
Notes
- To soften the butter, leave it outside the fridge overnight. Alternately, microwave water in a ceramic mug for a minute, transfer the water to another container, and place the empty hot mug over the cold butter cubes.
- I've tried this recipe with brown rice flour, plain rice flour as well as with quinoa flour in the place of red rice flour. The texture and flavors are beautiful with both these substitutions.
- If you don't have palm sugar handy or don't appreciate the same, substitute with 3/4th cup brown sugar and 1/4th cup sugar. While the usual sugar or table sugar offers the much-coveted crispy edges to the cookies, brown sugar offers the chewiness we desire.
- These cookies can be stored for up to a week in an airtight jar.
Nutrition
Calories: 113kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 95mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg