Orange Rice Cookies


Another version of soft cookies, but this time without gluten. The main  ingredient is okara from almonds.

145 gr of rice flour
80 gr of sugar cane
80 gr of almond okara
45 gr of cashew, reduced to powder
25 g of potato starch
80 ml of almond milk
grated rind of one orange
1 teaspoon of cream of tartar
vanilla powder (abundant)

Mix all the dry ingredients. Add the almond okara and start stirring vigorously with a spoon. Pour the almond milk and do the same.
Line a baking tray with baking paper. Shape the dough into balls, flatten them between your hands, as you do with the burgers, and drop them on the baking sheet (they tend to stick to the palms, the mixture should be handled as less as you can).
Bake them in preheated oven at 180 degrees for 18-20 minutes. They are ready when they detach from the baking paper.
Let the fresh-baked cookies dry and cool on the grill. They keep well for 2-3 days.

Chef: Andrada from VeganBlog

  1. heidi 21 January 2011 at 15:14

    a really interesting way to use almond okara! and also, I find that cookies made of rice flour come out more light and crisp 🙂

  2. ascanio 23 January 2011 at 11:19

    Hi! I made almond milk and I often have some almond okara. This is a smart way to use as we generally don’t know what to do with it and we end up putting it in vegan cheese

  3. Andrada 25 January 2011 at 16:18

    I use almond okara in pancakes, cakes and even in almond cream (mixed with truffle).

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