It occurred to me that leftover chewy, nutty short grain brown rice would do well in a cookie, with a taste and texture similar to oats. Funny how we have it in our collective heads to use grains like oats in cookies, but not rice? These are dark and chewy and not too sweet – and it’s not a typo, they don’t contain eggs. The brown rice is wonderfully chewy, like steel-cut oats. Dried cherries would be fab, but I only had dried cranberries.
These are best eaten the day they’re made – after a day or so the rice tends to get a little chewy and nubbin-like. If you like, start with 1/2 cup short grain brown rice and cook in a pot of boiling water for 40-45 minutes, until soft, drain well and cool before proceeding with the recipe.
These are perfect to pack for a trip to the wading pool, by the way.
Soft & Chewy Chocolate Brown Rice Cookies
1/2 cup butter, at room temperature
1/2 cup sugar
1 tsp. vanilla
3/4 cup all-purpose or whole wheat flour
1/4 cup cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1 cup cooked short grain brown rice, cooled
1/2 cup chocolate chips
1/2 cup dried cherries or cranberries
Preheat oven to 350°F.
In a medium bowl, beat the butter, sugar and vanilla until light and fluffy. In a small bowl, stir together the flour, cocoa, baking soda and salt. Add to the butter mixture and stir until almost blended. Add the rice, chocolate and cherries or cranberries and stir just until combined.
Drop spoonfuls onto a sprayed or parchment-lined baking sheet and if you like, flatten them a little with dampened hands. Bake for 12-14 minutes, until set around the edges but still soft in the middle. Cool on the sheet for a few minutes before transferring to a wire rack. Makes 1 1/2 – 2 dozen.
True Story: Chocolate Chip cookies create family bonding!