Nutty and Healthy Black Rice Cookies
Nutritious and Delicious! Black Rice Cookies Baked with 100% Black Rice
Introducing black rice cookies made with 100% healthy black rice! These cookies offer a delightful nutty flavor with every bite and are even more delicious thanks to the use of coconut oil. Black rice, milled from brown rice, retains its germ, making it nutritionally superior to white rice. These cookies are a perfect treat, offering both great taste and health benefits.
Basic Ingredients
- 350g black rice flour
- 100g coconut oil (at room temperature)
- 2 eggs
- 150g sugar
- 1 tsp baking powder
- 1/2 tsp salt
Cooking Instructions
Step 1
First, thoroughly wash the black rice and soak it in water for about 1 hour. Once soaked, drain the water completely. Then, use a blender to grind the black rice into a fine powder. If you prefer a slightly chewier texture, you can opt to grind it less finely, leaving some small particles.
Step 2
In a bowl, combine the room temperature coconut oil (100g) with the sugar (150g), gradually adding the sugar while whisking with a mixer or a whisk until well combined. Once the sugar has mostly dissolved, add the eggs one at a time, continuing to whisk until the mixture becomes creamy and smooth, resembling whipped cream. Add the salt (1/2 tsp) at this stage and mix well.
Step 3
To the creamed mixture, add the finely ground black rice flour (350g) and baking powder (1 tsp). Gently mix these ingredients together with a spatula or your hands until a cohesive dough forms. Be careful not to overmix.
Step 4
Wrap the black rice cookie dough in plastic wrap or place it in an airtight container, and refrigerate for about 30 minutes to 1 hour. This chilling period will firm up the dough, making it much easier to shape.
Step 5
Remove the chilled dough from the refrigerator. Shape the cookies as desired, ensuring they are evenly sized and spaced apart on a baking sheet to prevent sticking. Bake in a preheated oven at 175°C (350°F) for approximately 15 minutes, or until the edges of the cookies are lightly golden brown. Baking time may vary slightly depending on your oven.
Step 6
[Variation 1: Double Cookies] Prepare a standard all-purpose flour cookie dough. Place a thin layer of this dough in the center of the black rice cookie dough before baking. This will create a delightful double cookie, offering two distinct flavors in every bite – the nutty taste of black rice complemented by the mild flavor of the all-purpose flour cookie. 
Step 7
[Variation 2: Layered Cookies] Roll out the all-purpose flour cookie dough thinly. Place this thin layer on top of the black rice cookie dough to create a layered cookie. Baking these layered cookies will result in a unique texture and an interesting visual presentation. 
Step 8
These are the baked double black rice cookies made using the [Variation 1] method. The contrasting colors and flavors of the black rice and all-purpose flour cookies are particularly appealing.
Step 9
These are the baked layered black rice cookies made using the [Variation 2] method. The stacked layers give them a distinctive look and add an extra dimension of enjoyment with every chew.
