Rice Pudding Cookies


Rice Pudding Cookies


  • 1 egg
  • 1/4 cup butter softened
  • 1/4 cup apple juice, frozen concentrate slightly thawed
  • 2 tablespoons molasses or maple syrup
  • 2 teaspoons vanilla
  • 1 cup brown rice cooked
  • 1 cup less 2 tablespoons whole wheat pastry flour
  • 2 tablespoons soy flour
  • 1 teaspoon baking soda
  • 3 tablespoons wheat germ
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup raisins or currents
  • carob chips and coconut for garnish


In food processor, blender, or mixing bowl, combine egg, butter, fruit juice, sweetener, vanilla, and rice. Mix until well-blended. In another bowl, combine the flours, baking soda, wheat germ, cinnamon,and nutmeg. Mix briefly to combine ingredients. Fold in the currents or raisins. Preheat oven to 350F. Drop the batter by teaspoonfuls onto a cookie sheet lined with parchment paper or greased with a mixture of liquid lecithin and oil. Press down with a wet fork. The thinner the dough, the crisper the coconut. Bake in upper third of oven for 12-15 minutes.

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Cookies made with rice are truly different from your ordinary cookie recipe. I guess it's similar to using oats, which I've tried before in chocolate cookies. I've also added milk to cookie batter but never fruit juice. I can't wait to try this one. Milk makes the cookies less brittle but doesn't add flavor.


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