Hands-on Time
20 Mins
Total Time
30 Mins
Yield
Serves 36 (serving size: 1 cookie)

Brown rice flour, with its somewhat sandy texture, is great for these classic nutty cookies. Even my son Daniel, who isn’t fond of nuts, couldn’t stay away from them.

How to Make It

Step 1

Preheat oven to 375°F.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, pecans, salt, and baking powder, stirring with a whisk.

Step 3

Place butter and oil in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until well combined. Add flour mixture; beat at low speed until just combined (dough will be soft).

Step 4

Scoop dough by level tablespoonfuls onto 3 baking sheets lined with parchment paper, 12 per sheet. Lightly press down on each cookie. Bake at 375°F for 10 minutes or until lightly browned around edges. Cool 2 minutes on pan on wire racks. Remove cookies from pan; cool completely on wire racks.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice