PKD Recipes

If one uses eggs + honey this is not vegan.
Brown Rice Cookies
Ingredients
1 C. brown rice flour
½ tsp Himalayan salt
1 C. ground almonds, walnuts
1 C. raisins
¼ C. tupelo honey
2 Tbsp coconut oil
1 egg or
egg replacer
1 tsp vanilla
1 tsp almond flavor

Preparation
Stir together flour, salt, nuts, raisins. In another bowl mix together honey, coconut oil, egg, extracts. Add wet to dry ingredients; combine. Chill overnight or 12 hours. Preheat oven 350º. Prepare 2 baking sheets with olive oil spray or parchment paper. Shape cookies into 1 inch balls and place on cookie sheets. Flatten each dough ball with a fork or the bottom of a glass. When cookies bake they will not change their shape. Bake 12 – 15 minutes. Cool on wire rack.

Brown Rice Crisp Cookies Vegan
Ingredients
¾ C. Brown Rice Flour
½ C. Sorghum Flour
½ C. Tapioca Flour
½ tsp Baking Powder
¼ tsp Baking Soda
½ tsp Xanthan Gum
½ tsp Ground Cinnamon
¼ tsp Himalayan Salt
1 C. Just like sugar baking
⅓ C. Olive Oil
⅓ C. Rice Milk
1 tsp Vanilla bean
3 Tbsp Applesauce unsweetened

Preparation
Preheat the oven at 350°F.
Mix together the brown rice flour, sorghum, tapioca flour, baking powder, baking soda, xanthan gum, ground cinnamon, salt and Just like sugar for baking. Slowly stir in the the oil, rice milk, vanilla extract and unsweetened apple sauce until everything is fully incorporated. Using a cookie scoop or a tablespoon, scoop the cookie dough and drop them onto a parchment lined sheet pan at least 2 inches apart, you do not have to press them down because they will spread. Bake the cookie dough for 12-15 minutes until slight golden brown.

Brown Rice Chewy Cookies
Ingredients
1 C. coconut oil
2 C. brown rice flour
¼ C. cornstarch
2 Tbsp tapioca flour
1 tsp xanthan gum
1 tsp Himalayan pink salt (omit)
1 tsp baking soda
2 ounces just like sugar baking
½ C. tupelo honey or
just like sugar brown baking
1 whole egg or
egg replacer

1 Tbsp almond milk
1 tsp vanilla extract

Preparation
In a medium bowl, sift together the rice flour, cornstarch, tapioca
flour, xantham gum, salt and baking soda. Set aside. Add the just like sugars or honey to coconut oil. Mix. Add egg, milk and vanilla
mix until well combined. Slowly incorporate the flour mixture until thoroughly combined.
Chill the dough in the refrigerator until firm, approximately 1 hour.
Shape the dough into 2-ounce balls and place on parchment-lined baking
sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans
after 7 minutes for even baking. Remove from the oven and cool the
cookies on the pans for 2 minutes. Move the cookies to a wire rack and
cool completely. Store baked cookies in an airtight container.

Brown Rice Carob Chip Cookies
Ingredients
1¼ C. Oat Flour
1¼ C. Brown Rice Flour
1 tsp Baking Soda
1 C. Just Like Sugar Brown
½ C. Just Like Sugar Baking
1 C. carob chips
½ C almonds or walnuts
⅓ C olive oil or coconut oil
1 tsp vanilla
1 tsp almond
1 egg or
4 tsp EnerG egg replacer mix with 7 Tbsp water or
egg replacer

Preparation
Preheat oven 375º. Spray baking sheets with olive oil or line with parchment paper Whip EnerG egg replacer with warm water in blender until it is smooth and frothy. Combine dry ingredients into wet. Drop by spoonfuls onto baking sheets and bake for 10 minutes.