Nutritional Info

Nutrition Facts

Serving Size 1 (40g)

Calories 136
Calories from Fat 75 (55%)
Amount Per Serving %DIV
Total Fat 8.3g 13%
Saturated Fat 5.5g 28%
Monounsaturated Fat 2.5g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 21.8mg 7%
Sodium 115.4mg 5%
Potassium 56.8mg 1%
Total Carbohydrate 13.7g 5%
Dietary Fiber 0.7g 3%
Sugars 5.3g
Protein 1.4g 3%

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Recipe Description
This was the first rice only cookie I made. It took quite a few tries to figure out what must be included to make a really good rice based cookie. Flavor, texture and taste were all very important for the formulation. If you like your cookies a bit crisp on the outside, increase baking time by a minute or two.
Prep time
15 min
Cook time
8 min
Ready In
23 min


Serves Tool

Serves To:USMetric
1/4 Pound(lb)  butter
1/2 Cup(c)  dark brown sugar
1   egg
2 Tablespoon(T)  plain yogurt
1 1/4 Cup(c)  rice flour
3/4 Teaspoon(t)  baking soda
1 Teaspoon(t)  baking powder
1/4 Teaspoon(t)  salt
1 Teaspoon(t)  vanilla extract
2 1/2 Teaspoon(t)  xanthan gum
1 Cup(c)  semisweet chocolate chips


Preheat the oven to 375° F. Grease a cookie sheet. Cream the butter and sugar in a medium sized bowl. Add the egg. Mix until light and thick. Add all the other ingredients except chips. Beat until thick and creamy. Beat in the chips. Drop by rounded teaspoonfuls onto the prepared pan. Press to a l inch thickness with moistened fingertips. Bake for approximately 8 minutes, until lightly browned. Transfer from the cookie sheet to a rack and let cool completely.

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