Nutritional Info

Nutrition Facts

Serving Size 1 (13g)

Calories 46
Calories from Fat 16 (34%)
Amount Per Serving %DIV
Total Fat 1.7g 3%
Saturated Fat 0.9g 5%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 33.2mg 11%
Sodium 15.7mg 1%
Potassium 10.6mg 0%
Total Carbohydrate 5.7g 2%
Dietary Fiber 0.2g 1%
Sugars 0.1g
Protein 1.1g 2%

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Recipe Description
The batter for this cookie is a little thicker and easier to spread in a circle prior to baking. The taste is not quite as dead on as the potato and corn versions, but is perhaps even more pleasing. There is a definite grit to the texture of this cookie.
Prep time
20 min
Cook time
10 min
Ready In
30 min


Serves Tool

Serves To:USMetric
2   egg whites
1 Pinch(pn)  baking soda
1/2 Teaspoon(t)  xanthan gum
2 Tablespoon(T)  milk
1 Tablespoon(T)  oil
1/2 Cup(c)  rice flour
1/2 Teaspoon(t)  vanilla extract
1 Pinch(pn)  salt
1/2 Cup(c)  sugar


Preheat the oven to 375 degrees F. Grease a cookie sheet. Mix all the ingredients in a medium sized bowl until well blended. I like to use a mixer with the whisk attachment. Be sure no lumps remain. Drop 1 scant tablespoonful of batter onto the prepared pan. Spread into a 3 1/2 to 4 inch circle. Moistened fingertips work well for this. Place up to four rounds of batter on the baking sheet. (It is difficult to shape more than four cookies at a time before they become unbendable.) Bake for approximately 10 minutes, until the edges of the cookies are browned substantially. The bottoms of the cookies will be browned. Let cool for a minute or so, to allow the cookies to firm a little. Remove a cookie from the pan and place a fortune in the center. Fold the cookie in half. Bring the ends of the fold together to complete the cookie shape. Let cool.

Additional notes

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