Bake it

Cranberry, Sage, and Puffed Wild Rice Cookies

The Mâmawi Cafe is a student-run food program that is at the heart of the mâmawêyatitân center in North Central, Regina, Saskatchewan. This was originally a chocolate chip cookie recipe that the students Indigenized with traditional ingredients. The sweetness of dried cranberry, the mintiness of fresh sage, and the crackle of puffed wild rice are sure to leave an impression!
Recipe courtesy of Mâmawi Cafe

Prep Time

Servings

Puffed Wild Rice

1/2 cup wild rice (125 mL)

2 tsp canola oil (10 mL)

Cookies

3/4 cup canola oil (175 mL)

3/4 cup granulated sugar (175 mL)

3/4 cup packed brown sugar (175 mL)

2 eggs (2)

2 3/4 cups all-purpose flour (675 mL)

1 tsp baking powder (5 mL)

1/2 tsp baking soda (2 mL)

1 cup dried cranberries (250 mL)

1/2 cup puffed wild rice (125 mL)

1/4 cup chopped fresh sage (60 mL)

Puffed Wild Rice

Heat a heavy bottom saucepan on high heat, add 2 tsp canola oil and 1/2 cup wild rice. Cover the pan and shake vigorously. Reduce heat to medium and continue shaking until rice pops; about 3 to 5 minutes.
Turn off heat and empty pot contents onto a paper towel lined plate. You will need 1/2 cup of the rice you puffed for the cookie recipe. Enjoy the remaining as a snack, salad topper or freeze to use in your next batch of cookies.

Cookie Dough

Pre-heat oven to 350⁰F (180⁰C).
In a large bowl, beat oil and sugars with an electric mixer on medium speed. Beat in eggs one at a time,
In medium bowl, whisk together flour, baking powder and baking soda. With mixer on low speed, gradually add the flour mixture. Stir in cranberries, puffed rice and sage.
On a parchment-lined baking sheet, drop tablespoons of dough, 2-inches (5 cm) apart. Lightly press each cookie with bottom of a glass to slightly flatten.
Bake for 12 to 14 minutes or until golden brown.

Ingredients

Puffed Wild Rice

1/2 cup wild rice (125 mL)

2 tsp canola oil (10 mL)

Cookies

3/4 cup canola oil (175 mL)

3/4 cup granulated sugar (175 mL)

3/4 cup packed brown sugar (175 mL)

2 eggs (2)

2 3/4 cups all-purpose flour (675 mL)

1 tsp baking powder (5 mL)

1/2 tsp baking soda (2 mL)

1 cup dried cranberries (250 mL)

1/2 cup puffed wild rice (125 mL)

1/4 cup chopped fresh sage (60 mL)

Did you know?

Canola provides habitat to over 2,000 beneficial insects and is an ideal home and food source for honeybees.

Did you know?

21.2 million acres of canola were grown by more than 40,000 Canadian farmers in 2022.

Directions

Puffed Wild Rice

Heat a heavy bottom saucepan on high heat, add 2 tsp canola oil and 1/2 cup wild rice. Cover the pan and shake vigorously. Reduce heat to medium and continue shaking until rice pops; about 3 to 5 minutes.
Turn off heat and empty pot contents onto a paper towel lined plate. You will need 1/2 cup of the rice you puffed for the cookie recipe. Enjoy the remaining as a snack, salad topper or freeze to use in your next batch of cookies.

Cookie Dough

Pre-heat oven to 350⁰F (180⁰C).
In a large bowl, beat oil and sugars with an electric mixer on medium speed. Beat in eggs one at a time,
In medium bowl, whisk together flour, baking powder and baking soda. With mixer on low speed, gradually add the flour mixture. Stir in cranberries, puffed rice and sage.
On a parchment-lined baking sheet, drop tablespoons of dough, 2-inches (5 cm) apart. Lightly press each cookie with bottom of a glass to slightly flatten.
Bake for 12 to 14 minutes or until golden brown.

Nutritional Analysis

Calories

139

Total Fat

4 g

Saturated Fat

0.4 g

Cholesterol

4 mg

Sodium

15 mg

Carbohydrates

25 g

Fiber

1 g

Sugar

14 g

Protein

2 g

Potassium

35 mg

Related Recipes

Bake it

Pumpkin Spice Sugar Cookies

Bake it

Chocolate Chip Brownie Cookies

Bake it

Cranberry-Ginger Morning Buns

Subscribe to our newsletter

When you get to know Canadian Canola, you just might fall in love.