Oats & Brown Rice Flour Chocolate Chip Cookies

5.0 from 1 reviews

Oats Brown Rice Chocolate Chips Cookies

If you are a novice baker looking for an easy recipe to be successful with or in a hurry to whip up a batch of delicious cookies then this brown rice flour chocolate chip cookie recipe should be your first choice. Unlike the regular chocolate chip cookie recipe, this one doesn’t need butter, so you save time on bringing it to room temperature. This is almost instant. Just mix together flour, sugar, oil and a couple of other ingredients and by the the time the oven is preheated your cookie dough is ready. So within 30 minutes warm, delicious, fresh from the oven chocolate chip cookies is ready.

This recipe is based on this barley chocolate chip cookie recipe. I used a mix of oat flour and brown rice flour instead. Since cookies don’t need much of rising unlike quick bread and cakes, I think you should be fine using any other flour in this recipe. This cookie recipe is also gluten friendly. If you make sure all the ingredients are gluten-free, this is a wonderful recipe. It’s vegan too when you use vegan chocolate chips. These brown rice flour cookies remained crisp even after a week.

Oats & Brown Rice Flour Chocolate Chip Cookies Recipe
5.0 from 1 reviews
Prep time: 15 Mins
Cook time: 10 Mins
Yields: Approximately 30 cookies
Oats & Brown Rice Flour Chocolate Chip CookiesYou won’t believe that these delicious chocolate chip cookies are made with oats flour and brown rice flour.
Dry Ingredients:
  • 1 and 1/4 cups Oats Flour
  • 1 and 1/4 cups Brown Rice Flour
  • 1 teaspoon Baking Soda
  • 1 cup Brown Sugar (I used light)
  • 1/2 cup Granulated Sugar
  • 1 cup Chocolate Chips
  • 1/2 cup Nuts
Wet Ingredients:
  • 2/3 cup Canola Oil
  • 1 teaspoon Vanilla Extract
  • 4 teaspoons EnerG egg replacer
  • 7 tablespoons Warm Water
  1. Preheat the oven for 15 minutes at 375F/190C. Grease (use shortening/butter/non-stick spray) the baking sheets and keep it aside.
  2. Whip the EnerG egg replacer powder with warm water in a blender until it’s smooth and frothy.
  3. In a large bowl combine the dry and wet ingredients and mix well.
  4. Drop by spoonfuls onto the prepared baking sheets and bake for 10 minutes or until lightly browned.

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Ratings and Reviews (1)

Oats & Brown Rice Flour Chocolate Chip Cookies
4 star: 0
3 star: 0
2 star: 0
1 star: 0

40 Responses to “Oats & Brown Rice Flour Chocolate Chip Cookies”

  1. Sri says:

    Hi there,

    I accidentally found your website and I love it because it is eggless and your descriptions like “The best….”, “I cant believe”, etc urges me to try this recipe. But, I have a question/suggestion on the ingredients – I am looking for trying out your recipe with a lesser quantity because the quantity you suggest makes a lot of cookies or a big cake.

    How do I alter the ingredients measure for 1 cup of any flour you consider? Because, I see in most of the recipes you consider 2 to 2 and 1/2 cups of Maida or wheat flour. I am not sure proportionally reducing all the other ingredients (for eg, Baking soda, vinegar, Egg replacer) will yield the desired output. Or, is there a way, I can save the batter in the freezer when I am not using it?


    • Madhuram says:

      Thanks for your interest in the recipes Sri. Cookie dough can be frozen for later use. You can roll out into a log or scoop it into individual portions and freeze the dough to bake it later. You can also bake the cookies, cupcakes and muffins and then freeze it to use later. Halving the recipe doesn’t work out always. Let me know if you are thinking of trying any specific recipe and I’ll tell you what can be done.

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