Healthy Condensed Milk Rice Cookies
Crispy & Chewy Healthy Condensed Milk Rice Cookies (No Butter, No Sugar, No Flour Baking)
This recipe brings back memories from months ago when I first made these condensed milk rice cookies. While they were just okay in taste considering the effort, I wanted to share this recipe because it’s a healthy baking option free from butter, sugar, and flour, which might be useful for those looking to bake health-consciously. These cookies become crispy when rolled out thinly and baked for a sufficient amount of time. The dough has a slightly higher moisture content, making it a bit challenging to roll. If you refer to this recipe and add a little more rice flour, the cookies will be less sweet, crispier, and easier to make. Let’s bake some healthy and delicious condensed milk rice cookies together!
Ingredients- 170g rice flour
- 110g condensed milk
- 35g grapeseed oil
- 1 large egg
- 3g baking soda
- A little extra rice flour for dusting
Cooking Instructions
Step 1
In a large bowl, combine the condensed milk, egg, and grapeseed oil.
Step 2
Using a whisk, mix these wet ingredients thoroughly until well combined and smooth. Ensure there are no streaks of egg or oil remaining.
Step 3
Sift the rice flour and baking soda together into a separate bowl. Sieving helps to aerate the flour and prevent lumps, leading to a lighter cookie texture.
Step 4
Gradually add the sifted dry ingredients to the wet ingredients. Using a spatula, gently mix until just combined and no dry flour streaks are visible. Be careful not to overmix, as this can make the cookies tough.
Step 5
Gather the dough into a ball, wrap it in plastic wrap or place it in a plastic bag, and shape it into a disc. Refrigerate for about 30 minutes to 1 hour, or until the dough is firm enough to handle. This chilling step makes the dough much easier to roll out.
Step 6
On a lightly floured surface (using a little extra rice flour), roll out the chilled dough to a thickness of about 3-5mm. Use your rolling pin gently and evenly. Rolling the dough thinly is key to achieving a crispy cookie.
Step 7
Use cookie cutters to create your desired shapes. Carefully cut out the cookies from the rolled-out dough.
Step 8
Gently transfer the cut-out cookies onto a baking sheet lined with parchment paper using a scraper or a thin spatula. Leave a little space between each cookie, as they may spread slightly during baking.
Step 9
Bake in a preheated oven at 160°C (320°F) for 12-15 minutes, or until the edges are lightly golden brown. (Baking time may vary depending on your oven.) Once baked, let the cookies cool on a wire rack completely. They will become wonderfully crispy as they cool. Store in an airtight container to maintain their crispness!
