Misty Mountain Almond Rice Cookies


Misty Mountain Almond Rice Cookies


  • 1 ¼ cups coarsely ground toasted almonds
  • 1 cup brown rice flour
  • 1 cup white rice flour
  • 2 tbsp. tapioca flour
  • 1 tbsp. cinnamon
  • pinch salt
  • ½ tsp bk. Powder
  • 1/3 cup good oil
  • 1 ¼ cups rice syrup (or part maple syrup)
  • 3 tbsp. ground flax + ½ c water, mixed


  1. Add the well mixed dry ingredients to the well blended wet ingredients.
  2. Form little balls and place onto an oiled cookie sheet.
  3. Flatten just slightly and bake at 325 F for 7 min.
  4. Turn the tray around and bake about 5-7 min more, till golden around the edges.


This recipe for these little gems was given to Maggie Jones by a man named Guru Ghar, a virtual wizard when it comes to baking. Cool them well on a wire rack and then decorated with melted carob or chocolate chips for a special cookie.


Maggie Jones