Rice Pudding Cookies

Just looking at the title you may be thinking “This sounds a little too whack for my taste!” The idea came to me on one of those freezing winter nights that forbid you to go anywhere that requires you to take off your robe and slippers. After three failed attempts, I finally figured out how to make the sticky rice bake together with the gluten-free flours. The trick is not adding any liquid and reducing the amount of avocado used. This healthy treat is a great addition to breakfast or stands alone as an energizing sweet snack. It’s the ultimate comfort food!

Rice Pudding Cookies

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 25 Cookies

Rice Pudding Cookies


  • 1 Cup Water plus 3 Tablespoons
  • 1/4 Cup Sushi Rice
  • 1/8 Cup Sugar
  • 1/2 Cup Gluten Free Four (such as King Arthur)
  • 1/4 Cup Coconut Flour
  • 1/4 Cup Almond Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon ground Flax Seeds
  • 1 teaspoon Chia Seeds
  • 1 Tablespoon mashed Avocado
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Cardamom
  • dash of Salt
  • Chopped Walnuts


Preheat oven to 350.

Boil 1 Cup of Water. Add Sushi Rice and Sugar, reduce to low, and cover. Cook until water is completely dissolved, about 20 minutes.

Meanwhile, put Flax and Chia seeds in a small dish with 3 Tablespoons of Water. Let this sit for 20 minutes. It'll turn into a gel-like consistency. This is a great binder to use instead of Eggs!

In a medium bowl, combine the three Flours and Baking Soda. In a separate bowl, mash the Avocado, add Apple Cider Vinegar and Spices.

When Sushi Rice is finished, add to the bowl with the Avocado and mix.

Add wet ingredients to dry ingredients and stir until fully incorporated.

Spoon onto a greased cookie sheet and press Chopped Walnuts into the top.

Bake for 15-20 minutes. Let cool completely, then transfer to serving plate.

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