Gluten-Free Eggnog Cardamom Cookies
| 10 |
70 |
30 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 50 min |
20 min |
55
|
Aromatic, slightly chewy and simply delicious.
Ingredients
|
5 cup
|
Rice flour, brown
|
|
1 1/4 cup
|
Rolled oats, dry
|
|
3 3/4 tsp
|
Baking powder
|
|
1 1/4 tsp
|
Cardamom, ground
|
|
2/3 tsp
|
Cloves
|
|
2 1/2 cup
|
Cane sugar
|
|
1 1/4 cup
|
Coconut oil
(melted)
|
|
1 1/4 cup
|
Eggnog, 7% M.F
(or vegan eggnog)
|
|
5 tsp
|
Vanilla extract, pure
|
|
5 medium
|
Egg
(Yolk only; see notes for vegan option)
|
Instructions
- Add brown rice flour, oats, baking powder, cardamom, cloves, and cane sugar to a medium bowl and stir to combine.
- Make a well in the dry ingredients and pour in the coconut oil, eggnog, vanilla and egg yolk and stir.
- Place cookie batter in the fridge for about 30-45 minutes to firm up.
- Meanwhile, preheat the oven to 310F.
- When the batter is firm, roll it into balls and place them on a parchment line baking sheet. Bake for 20 minutes.
- Allow to cool and enjoy.
Notes:
Egg Yolk Substitute: 1 tbsp chickpea flour + 1 tbsp water mixed together.
Nutrition Facts
Per Portion
Calories
29.9
Calories from fat
11.2
Calories from saturated fat
8.0
Total Fat
1.2 g
Saturated Fat
0.9 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.1 g
Monounsaturated Fat
0.1 g
Cholesterol
4.1 mg
Sodium
1.9 mg
Potassium
17.4 mg
Total Carbohydrate
4.3 g
Dietary Fiber
0.2 g
Sugars
1.8 g
Protein
0.4 g
Dietary servings
Per Portion
| Grain |
0.2 |
| Meat Alternative |
0.1 |
Energy sources
Meal Type(s)
