Granny's Brown Rice Cookies

Dainty gluten-free cookies that are delicately sweet, deliciously flavorful, and delightfully aromatic! (Slightly adapted from a Wild Oats Marketplace recipe.) Chill time not included in preparation time.

• Ready In: 1 hr 5 mins
• Yields: 34 cookies

Ingredients

• 1  cup  brown rice flour
• 1⁄2 teaspoon salt
• 1  cup ground pecans, packed
• 1  cup  dark seedless raisins
• 1⁄4 cup maple syrup
• 2  tablespoons unsalted butter, melted
• 1  egg, large
• 1  teaspoon vanilla extract

Directions

1. In a large mixing bowl, stir together brown rice flour, salt, ground pecans, and dark seedless raisins.
2. In a small mixing bowl, whisk together maple syrup, melted unsalted butter, egg, and vanilla extract.
3. Add wet ingredients to dry, and mix until well combined.
4. Cover bowl, and refrigerate for 12 hours--or overnight.
5. When dough is ready to bake: preheat oven to 350 degrees.
6. Lightly grease 2 baking sheets.
7. Shape cookie dough into 1 inch balls and place on prepared baking sheets; then flatten each dough ball with the bottom of a juice glass dipped in brown rice flour. (Cookies can be placed close together--baking will not change their size.).
8. Bake for 12 to 15 minutes, or until cookies are light brown underneath (tops will not brown much).
9. Transfer finished cookies to wire racks to cool before serving.