Farina choc chip shortbread cookies

I love shopping in US grocery stores – especially recently when I found a whole pile of items that have been on ‘close-out’.  Meaning really, really cheap.  And I couldn’t stop myself buying some of these items, even though I had no real idea of what I was going to do with them.  And hence this recipe was created when I found a bag of brown rice farina on sale.  I didn’t know what farina was/is – the recipes on the back showed it was usually used in a hot cereal, similar to oatmeal.  So my brain started ticking over …. dangerous I know!

Farina is basically rice chopped up really fine.  As mentioned above the typical use of it is with hot water in a breakfast cereal.  But that was too simple for me, so I looked on the internet what I could do with it.  And found a recipe for faina cookies, which I adapted – into this!

These cookies are more of a short-bread cookie.  Great with hot drinks such as coffee or tea or hot chocolate.  They are a little dry (hence the need for a drink) but full of flavor and (of course) chocolate chips!

 

Farina choc chip shortbread cookies

Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

  • 1/2 cup coconut oil
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups gluten-free all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/2 cup farina
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350F and prepare baking trays with parchment paper.
  2. Cream together coconut oil and sugar. Add egg and mix well.
  3. Add remaining ingredients except chocolate chips and stir.
  4. Fold in chocolate chips until well dispersed.
  5. Drop onto baking tray in 1 tbs lots and bake for 12-15 mins.