Rice Flour Cookies
米粉クッキー
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little rectangular cookies are made with rice flour and potato starch instead of wheat flour, and with soy milk and vegetable oil standing in for eggs and butter, so they are egg-free, dairy-free and wheat-free. They have a light, slightly crumbly bite with a gentle sweetness that suits young children, and they are a favorite afternoon snack in our preschool kitchen. The dough comes together in one bowl with no chilling.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Seasonings
- 7.5 gsugar
- 10.2 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 10.2 gvegetable oil
- 6 gpotato starch (katakuriko)Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
- 0.5 gbaking powder
Ingredients
- 24 grice flour
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- potato starch (katakuriko) (かたくり粉)
- Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness. Read the guide: Katakuriko (Japanese Potato Starch) and What to Use Instead → Guide: japanese-school-lunch.com/articles/katakuriko-potato-starch/
Directions
- 1
Mix the sugar and soy milk together well. Add the oil and stir until the mixture is emulsified.
- 2
Add the rice flour, potato starch and baking powder, mix well, then bring the dough together into one ball with your hands.
- 3
Roll out the dough and cut it into rectangles with a knife (dust with a little rice flour if the dough sticks).
- 4
Place on a baking sheet lined with parchment paper and bake in an oven preheated to 170°C (340°F) for about 20 minutes.
The cookies are fragile straight out of the oven, so let them cool completely before plating.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 232.5 kcal | 465 kcal | 232.5 kcal |
| Protein | 1.8 g | 3.6 g | 1.8 g |
| Fat | 10.6 g | 21.3 g | 10.6 g |
| Carbohydrates | 32.7 g | 65.4 g | 32.7 g |
| Fiber | 0.3 g | 0.6 g | 0.3 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 15 mg | 30 mg | 15 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 48 mg | 96 mg | 48 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 232.5 kcal | 1.8 g | 10.6 g | 32.7 g | 0.3 g | 0.2 g | 15 mg | 0.2 mg | 48 mg |
| 1 adult serving | 465 kcal | 3.6 g | 21.3 g | 65.4 g | 0.6 g | 0.3 g | 30 mg | 0.3 mg | 96 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
