The sugar composition of the amazake cookies was found to be markedly affected by that of the amazake. The amazake cookies showed a significantly higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than amazake-free cookies. The addition of matcha was also found to be effective in improving the DPPH radical scavenging activity. Analysis of the response to rice allergen-specific antibodies revealed that amazake cookies had almost no allergenic activity. The rice allergens in the amazake cookies were reduced or eliminated by heat treatment of the rice and fermentation with koji (Aspergillus oryzae). These results suggest that the addition of amazake in cookies may be useful in promoting amazake.