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Home Homemade Bastogne cookies from rice flour

Homemade Bastogne cookies from rice flour

Recipes Baking Wheat-free

Oh, I'm so happy: these sugar-free and wheat-free Bastogne cookies made with rice flour contain no refined sugars and are really delicious! It was a big surprise that they tasted so good, because I basically just threw some ingredients together. The flavor itself was a complete surprise too.

Recipe

Homemade Bastogne cookies from rice flour

These homemade Bastogne cookies made with rice flour are crisp and surprisingly similar to the original Bastogne biscuits. They're made from rice flour, coconut blossom sugar, oats and figs for a delicious flavor combination. After baking the cookies become crunchy once cooled — perfect for a tasty gluten-free snack!

Course	Snack
Kitchen	Dutch
Servings	Approx. 8 pieces

Preparation time

Preparation time	15 min
Total	25 minutes

Equipment

Oven
Bowl
Baking sheet
Tablespoon
Teaspoon
Spatula

Ingredients

1/2 cup rice flour (approx. 60 grams)
1 1/2 tablespoons coconut oil (about 40–50 grams, make the dough as runny as you like)
1/4 teaspoon cream of tartar baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/3 cup coconut blossom sugar (or 32 grams)
1/2 egg
1/2 teaspoon vanilla extract
pinch of salt
1/4 cup oats (or 25 grams)
1/4 cup dried figs (about 55 grams)

How to make your own Bastogne cookies with rice flour?

Preheat the oven to 160°C
In a bowl, mix the rice flour with baking powder (cream of tartar), baking soda, cinnamon and salt.
In another bowl, mix the melted coconut oil, coconut blossom sugar, half an egg and vanilla extract.
Add the dry ingredients to the bowl with the coconut oil and mix well. Once the dough is uniform, stir in the figs (chopped) and the oats as well. The mixture is quite runny — don't panic.
Use a tablespoon to place large dollops of dough on the baking sheet. Make sure there's enough space between them, as the mixture will spread a little and otherwise the cookies will bake together.
Bake the cookies for about 10 minutes on one side, then flip them over. Bake another 5 minutes on the other side. When they come out of the oven they're still a bit soft, but after cooling the cookies become nicely crunchy!

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These homemade Bastogne cookies are made with rice flour and coconut blossom sugar, which gives them a wonderfully crispy result. The combination of cinnamon, figs and oats provides a deep, warm flavor that brings to mind the classic.

Allow the cookies to cool completely before eating, because only then do they get their characteristic crunchy texture. Store them in an airtight container and enjoy them for days with a cup of tea or coffee.

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