This week started out with a gluten-free-vegan cookie inspired by the farmer. A desire for mango sticky rice, but a need to adapt to the sweet fixations of cookie week, led me to believe that I could make a cookie that resembled both. What I found was that creating cookie recipes involves a lot of tasting dough, sugar highs and subsequent crashing. Wow. I’ve not had a sugar high for a long time. It felt both really great and really terrible.
IT MADE ME RECONSIDER COOKIE WEEK.
But, I learned an important lesson. I have decided that in the coming weeks…I’ll be focusing on fresh greens and some sort of spring body cleanse. Yea. That’s what’s up. Thanks, cookie week!
Either way, this cookie is a sugar rocket straight from the heavens. You want a fix? Make these. They were very well received by gluten frees and vegans, and the nons. I’ll probably never make them again, but here you go. You be the judge.
Mango Sticky Rice Cookies Makes a lot
1 cup earth balance
1 cup white sugar
2 flax eggs
½ cup coconut milk
¾ cup cooked sushi rice
2 ¼ cup rice flour
¼ teaspoon salt
Mango Jammy Jam
1 fresh mango, chopped
1 cup water
½ teaspoon vanilla
Preheat oven to 350 F. Prepare your cookie sheet(s) with parchment or grease it on up.
Chop up your mango. Oh! Don’t forget to suck on the pit. It’s a delicious, sticky mess. Add mango, water, and vanilla into a small saucepan and bring to a boil. Once boiling let it simmer for a bit, maybe 10-15 minutes, stirring every so often.
While your mango stuff is happening, whip together the earth b. and sugar. Make your flax eggs (see first cookie week post for recipe). Add your coconut milk, rice flour, salt, and most of the rice. Reserve ¼ cup for sprinkling on top. Did you remember to stir your mango jam? GO check on that! Mix your dough well. Spoon it onto the trays, leaving about 2 inches between each cookie.
At this point, you can take your immersion blender back to your mango, and blend it up, or stick it in a blender/food processor. Put it back in the saucepan or continue to simmer in the pan until it’s almost the consistency of a jam (maybe a bit thinner).
Now, take the jam and spread it over the cookies, or take a teaspoon and make a small indent into the top of the cookie to place the jam. This dough is some sticky stuff, so it won’t be like a thumbprint cookie, but it’ll work.
Bake the cookies for, oh shit, I forgot to write the time down. My guess is that it’ll be anywhere between 10-12 minutes, but please, double check. Sorry about that! Once they’re out of the oven, sprinkle the rice (as best as you can sprinkle sticky rice) onto the jam parts for cuteness and texture.
Let me know if you try this recipe out! It’s pretty strange, but a great way to start the week. I’ve never intentionally baked gluten-free before, so there was definitely some playing around with consistency. Maybe you have loads of experience with rice flour? Any suggestions? Either way, go eat some vegetables. Hmm. Vegetable cookies? Is that a thing?
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