I’ve been in continuous search for a cookie recipe for few weeks now, exploring blogs and websites all over the Internet. It had to be a delicious and healthy snack, one that my “little cookie monster” (that’s my Sophie) will appreciate. It had to be tender enough for her still only few teeth, but also not too fragile. And it had to be white sugar, dairy and egg whites free, too. Sounds already too much and complicated? Wait until you hear yet another “musts” – I wanted a “one bowl, one fork” recipe, for a quick preparation. Plus I wouldn’t mind if the cookies could be tempting enough to be a treat for mom and dad, too.
So, here they are! I’m really pleased to announce my new favorite cookies – the golden rice cookies. After a good number of busy afternoons reading, experimenting or just browsing tons of cookie recipes, a few weeks ago I finally made it. That’s right – I made my own version of what I needed. Since I wasn’t following any particular “guide” recipe in this case, I guess I can say: “This is my recipe!” (wow, never thought I can say so).
These flavorful and tender cookies that are ready for less than 30 minutes from start to savoring is exactly what I needed.
Another good thing about this cookies is you can easily make them using lesser or greater amount of sweetener, according to your taste, or substitute it with any other type of syrupy sweetener (like agave, maple syrup or honey). The quantity of ready cookies, that the recipe produces, is rather small, but that was another of my purposes – have quantity just enough for a sweet afternoon snack for the three of us.
Makes 13 cookies (20g each)
Preparation time: 3 minutes
Baking time: 12 minutes
2 egg yolks
30g coconut oil at room temperature
60g golden syrup*
1 tsp baking powder
1 tsp vanilla extract
130g rice flour
*I guess the recipe will work equally well if you prefer to use honey in place of the golden syrup. Using agave syrup produced quite tasty cookies, but I missed the color and the rich aftertaste the dark golden syrup gave to them.
Preheat the oven to 170C. Line a cookie sheet with baking paper.
Using a fork whisk egg yolks with coconut oil until it forms homogeneous and quite fluffy mixture. Add golden syrup and vanilla extract and mix until incorporated. Mix baking powder with the flour and sift over the egg yolk mixture. Work with the fork, until the flour is fully incorporated. The ready dough is quite soft and sticky, but not so difficult to work with.
Using a well greased tablespoon, scoop from the dough and shape into balls. Arrange on a baking paper lined cookie sheet – about 2 inches apart. Gently press cookies with the tines of a fork.
If you find your dough too difficult to work with, put it in the fridge for about 15 minutes – the coconut oil will solidify when chilled.
Bake for 12-15 minutes, until the cookies feel just barely set in the center. Be careful not to over bake, as they are meant to be soft and slightly over tender side.
Cool on a rack and enjoy!