Wild Rice and Dried Cranberry Cookies Recipe

Name: Wild Rice and Dried Cranberry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cooked wild rice; 1 1/4 cups brown rice flour or all-purpose gluten-free flour mix; 1 Tbs. cornstarch; 1/2 tsp. baking soda; 1/2 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/2 tsp. salt; 1/4 tsp. ground nutmeg; 4 oz. (1 stick) margarine or butter; 1/2 cup dark brown sugar; 1/2 cup sugar; 1 large egg; 1 tsp. vanilla extract; 1 cup dried cranberries; 1/2 cup chopped toasted walnuts

Servings: persons

1 1/2 cups cooked wild rice
1 1/4 cups brown rice flour or all-purpose gluten-free flour mix
1 Tbs. cornstarch
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground nutmeg
4 oz. (1 stick) margarine or butter
1/2 cup dark brown sugar
1/2 cup sugar
1 large egg
1 tsp. vanilla extract
1 cup dried cranberries
1/2 cup chopped toasted walnuts

1
Preheat oven to 350F, and coat 2 baking sheets with cooking spray.
2
Process wild rice in food processor 1 minute, or until coarsely chopped.
3
Set aside.
4
Whisk together brown rice flour, cornstarch, baking soda, cinnamon, ginger, salt, and nutmeg in large bowl.
5
Set aside.
6
Cream margarine, brown sugar, and sugar in bowl with electric mixer until smooth and fluffy.
7
Beat in egg and vanilla.
8
Add flour mixture, and beat until smooth.
9
Stir in wild rice, dried cranberries, and walnuts.
10
Scoop 2-Tbs.
11
dollops of batter 11/2 inches apart on prepared baking sheets.
12
Bake 8 to 10 minutes, or until cookies are browned and dry on top.
13
Cool 1 minute on baking sheets, then transfer to rack with spatula, and cool completely.

1023

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups cooked wild rice, 1 1/4 cups brown rice flour or all-purpose gluten-free flour mix, 1 Tbs. cornstarch, 1/2 tsp. baking soda, and more.

Yes, Wild Rice and Dried Cranberry Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wild Rice and Dried Cranberry Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions