After baking my way through our Corona quarantine, I’ve decided it’s time to pull back on the sugar! While we’ve all thoroughly enjoyed having a house full of sweet baked goods – it’s time to focus my attention on flattening our own curves!!!! So, I have designed these rice cookies to not only be gluten and dairy free but sugar free too!

My favourite sugar alternative of the moment is erythritol which is a sugar alcohol that has only 6% of the calories found in an equal amount of sugar. It is about 60-80% as sweet as sugar and it also doesn’t raise your blood sugar. I think it has a slightly cooling taste but it isn’t off putting. You can buy erythritol from health food shops and multiple places online.

So, you can throw down these babies with no guilt, my friends!! Enjoy!!

Print Recipe

Rice Cookies

A quick gluten, dairy and sugar free biscuit that everyone will love.

Course: afternoon tea

Cuisine: Australian

Keyword: dairy free, gluten free, sugar free

Servings: 16

Cost: $5

Ingredients

1½ cups Rice Flakes – I used Rice Porridge
1½ cups Shredded Coconut
1½ cups Gluten Free Plain Flour
1 cup Erythritol
2 tbsp honey
100 g almond meal
2 tsp baking powder
140 g Nuttelex
2 eggs

Instructions

Preheat the oven to 180°. Line 2 baking trays with baking paper.
Combine rice flakes, coconut, flour, erythritol, almond meal and baking powder
Melt Nuttelex then add honey and mix together
Whisk the eggs in a separate bowl and then add to the butter mixture. Mix well and add to the dry ingredients. Mix again until combined.
Roll about 2 tablespoons of mixture into large balls. Flatten and then place on baking tray lined with baking paper. These cookies won't rise or 'grow' but still leave a small space between them.
Bake for 10-15 minutes. Cookies may look a little unstable when they are done but as they cool they will develop more structure.
Enjoy!