• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
  • [Français]
  • Sign Up and Stay in Touch!
Canadian Food Focus

Canadian Food Focus

#loveCDNfood

  • About
  • Podcast
  • Courses
  • Contributors
  • Ask Us
  • In Your Kitchen
  • Recipes
  • Health
  • Canadian Food Stories
  • On The Farm
  • What’s in Season
  • Learn to Cook
cranberry-sage-puffed-wild-rice-cookies

Cranberry, Sage, and Puffed Wild Rice Cookies

Jump to Recipe Jump to Video Print Recipe

Recipe by Mâmawi Cafe

Story by Jenni Lessard

Nothing satisfies a sweet tooth like chocolate chip cookies! Add some delicious, traditional Indigenous ingredients like sage, dried cranberries and wild rice and the classic treat is elevated to a whole new level.

Visitors to the Mâmawi Café, a student-run food program at the heart of the Mâmawêyatitân center in North Central, Regina, Saskatchewan are used to such innovations coming out of the ovens and onto the a la carte and catering menus.

The cafe’s purpose is to provide training opportunities for Tourism & Hospitality Pathway students at Scott Collegiate.

Under the guidance of lead instructor Kelley Christopherson and an in-house red seal chef, students obtain high-level skills, certifications and meaningful experiences that equip them to be successful in the industry after high school.  

Wild rice from northern Saskatchewan lakes is puffed in small batches in a heavy bottomed pan with a little canola oil to add an earthy flavour and pleasantly chewy texture.

Commercially grown cranberries are used in this recipe but students have also had the chance to try their hand at dehydrating berries, a technique that First Nations people have been using for thousands of years.

Canola oil in the cookie dough is an economical addition to the recipe and provides a crispy, golden exterior while keeping the interior soft and tender.

Since sage is one of the sacred medicines along with tobacco, cedar and sweetgrass, the variety used in this recipe is commercially grown, not wild harvested.

The students do have the opportunity to harvest some plants using proper protocols, though. Rose hips from bushes right outside the school have ended up in compound butters, sauces, and teas.

Kelley Christopherson is excited what the future holds for her students when they finish the program.

“Indigenous tourism in Canada is growing. Visitors to Canada are looking to experience an authentic Indigenous tourism experience. The Tourism & Hospitality Pathway provides an opportunity for our youth to learn and discover Indigenous tourism concepts and experiment with Indigenous cuisine while collaborating with various industry experts.”

In the Cree language, Mâmawi means “together”. The aroma of these cookies baking is sure to bring your family together in the kitchen, so you might want to plan for a double batch!

cranberry-sage-puffed-wild-rice-cookies

Cranberry, Sage, and Puffed Wild Rice Cookies

The sweetness of dried cranberry, the mintiness of fresh sage, and the crackle of puffed wild rice are sure to leave an impression!
No ratings yet
Print Pin Email Share
Course: Snack
Preparation: Bake
Prep Time: 10 minutes minutes
Cook Time: 19 minutes minutes
Total Time: 29 minutes minutes
Servings: 48 cookies
Author: Mâmawi Cafe
Prevent your screen from going dark

Ingredients

  • 3/4 cup canola oil
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup dried cranberries
  • 1/2 cup puffed wild rice
  • 1/4 cup chopped fresh sage
Imperial – Metric

Instructions

  • 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 to wet ingredients. Stir in cranberries, puffed rice and sage.
  • Drop tablespoons of dough, 2 inches (5 cm) apart onto parchment-lined baking sheet. Lightly press each cookie with bottom of a glass to slightly flatten.
  • Bake in a 350 °F (180 °C) oven for 12 to 14 minutes or until golden brown.

Video

Notes

Puffed Wild Rice
½ cup (125 mL) wild rice
2 tsp (10 mL) canola oil
1. Heat a heavy bottom saucepan on high heat, add canola oil and rice. Cover the pan and shake vigorously. Reduce heat to medium and continue shaking until rice pops about 3 to 5 minutes.
Nutrition Facts
Cranberry, Sage, and Puffed Wild Rice Cookies
Serving Size
 
1 cookie
Amount per Serving
Calories
139
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
0.4
g
3
%
Cholesterol
 
4
mg
1
%
Sodium
 
15
mg
1
%
Potassium
 
35
mg
1
%
Carbohydrates
 
25
g
8
%
Fiber
 
1
g
4
%
Sugar
 
14
g
16
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Sign Up and Stay in Touch

You can unsubscribe at any time by emailing info@canadianfoodfocus.org, or by using the UNSUBSCRIBE link provided in every email.
For more information, see our privacy policy here.

Canadian Food Focus
  • In Your Kitchen
  • Recipes
  • Health
  • Canadian Food Stories
  • On The Farm
  • What’s in Season
  • Learn to Cook
  • Home
  • About Us
  • Courses
  • Ask Us
  • Contributors
  • Partners
  • Newsletter
  • Privacy & Legal
  • [ Français ]
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • LinkedIn
Sustainable Canadian Agriculture Partnership
Government of Canada

Copyright © 2025 · Canadian Food Focus Inc. · All Rights Reserved ·

Scroll Up
Sign up for our Newsletter!

 

You can unsubscribe at any time by emailing info@canadianfoodfocus.org, or by using the UNSUBSCRIBE link provided in every email. For more information, see our privacy policy here.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required