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Macadamia, White Choc and Cranberry Cookies



16 portion(s)

Cookie Dough

  • 100 g basmati rice
  • 70 g brown rice
  • 45 g almonds
  • 75 g gluten free cornflour
  • 1 tsp bicarb soda
  • 100 g unsalted butter
  • 1 tsp vanilla essence
  • 100 g Rapadura Sugar
  • 1 egg
  • 60 g dried cranberries
  • 75 g macadamias
  • 75 g White Choc Chips

Recipe's preparation

    Cookie Dough
  1. Place basmati and brown rice in bowl and mill for 1 min speed 9.

    Add almonds and mill further 45 seconds speed 9. Add cornflour and bicarb and mix speed 5 for 10 seconds. Set all of this aside.

    Place butter, vanilla essence, rapadura sugar and egg in bowl and mix 30 seconds speed 5. Add flour mixture and mix 20 seconds speed 5.

    Add cranberries, macadamias, and white choc chips and mix in Counter-clockwise operation speed 3 until blended evenly through.

    Drop heaped tablespoons of mixture onto baking paper lined cookie tray and bake 20 mins in preheated oven 170 degrees.

    Cool or enjoy still warm!




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Mildly adapted from Sue Sheperd's Chewy Cookie recipe.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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