Rice & Bean Raisin Cookies

That’s right! Cookies!
Special thanks to India Main for submitting this recipe–and to her kids for testing it out!


1/2 cup butter
3/4 cup white or brown sugar
2 eggs beaten
1 tsp vanilla
1 cup brown rice flour (or sub black bean flour for up to 1/2 c… or any other kind of flour you have laying around)
1 1/2 tsp baking powder
1/2 tsp salt
2+ tsp cinnamon
2 cups cooked brown or white rice
1/2-1 cup raisins (can sub. chocolate chips or nuts)


Cream together butter & sugar.  Add eggs & vanilla and mix well.  Sift together flour, baking powder, salt & cinnamon. Add to wet ingredients.  Mix in rice & raisins.  Drop cookie dough by teaspoons on a cookie sheet.  Bake in 350 oven for 12-17 minutes.

Extra notes:

These are definitely best fresh- or eaten on the same day of baking.
The first time we made these and ate them right away. The rice was a bit chewy/crispy & provided an oatmeal-like texture.
The second time, I had left the dough in the fridge for a day and it totally softened everything and helped the flavors mingle.
If you use bean flour, ignore the smell…they don’t end up tasting that way.
We currently use a grain mill to make the flour. We have been known to use a blender to make rice & bean flour. In our experience, the blender works best with rice, lentil or mung beans. It isn’t as fine, but works well.
Have fun. We call these our “love cookies” because by the third week of rice & beans month, cookie is synonymous with love in the 10 and under crowd.  Happy baking!

Adapted from India Main