Yield: Approximately 3 1/2 Dozen
- 2 cups Erewhon Honey Rice Twice cereal
- 1/2 cup brown rice flour
- 1/2 cup sweet rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon xanthan gum
- 1/2 cup non-hydrogenated butter-flavored vegetable shortening
- 1 scant cup powdered coconut palm sugar**
- 1 large egg at room temperature, preferably organic
- 2 tablespoons vanilla extract
- 1 tablespoon dairy-free milk
- Put the Erewhon Honey Rice Twice in the work bowl of a food processor fitted with a steel blade. Process until the cereal is the consistency of a slightly coarse flour. You will have approximately 3/4 cup.
- Add the brown rice flour, sweet rice flour, baking powder, kosher salt, and xanthan gum to the food processor. Process until uniformly combined.
- Beat the butter-flavored vegetable shortening on medium until light, about 2 minutes. Add the powdered coconut palm sugar and beat on medium for 2 minutes, scraping down the bowl once or twice, until mixture is light and creamy.
- Add the egg to the sugar mixture and mix on medium until homogeneously combined. Mix in the vanilla extract and dairy-free milk, scraping bowl as needed.
- Add the flour mixture to the sugar mixture in one addition and mix on low just until a dough forms. Cover dough, placing plastic wrap directly on the mixture, and chill for 30 minutes.
- To bake both trays of cookies at once, position one rack in the upper third and one in the lower third of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Scoop the chilled batter using a teaspoon-sized scoop. Roll into balls, then flatten with your hand. The dough doesn’t move much in the oven. Bake the cookies for 15 – 18 minutes, rotating shelves and turning 180 degrees halfway through. The cookies will be set and the bottoms will be golden brown when finished. Let cool completely on the cookie sheets. They will crisp as they cool. Store at room temperature in an airtight container.
To make powdered coconut palm sugar, put one cup of coconut palm sugar and 1 tablespoon GMO-free cornstarch in your blender. Blend on high until the coconut palm sugar is light and powdery. Store in an airtight container. It will clump during storage. Run it through a flour sifter to remove clumps.
Source: Amy Green