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
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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
Procedure:
  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

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

  1. robbie dawg Organic Dog Biscuits Peanut Butter and Carrot, says:

    [...] Oats & Brown Rice Flour Chocolate Chip Cookies | Madhuram’s Eggless Cooking [...]

  2. Nicole Bottles says:

    Wow. Delicious raw or cooked :P. I changed the recipie a bit;
    1/4 c corn meal, 1/4 cup raw sugar, >1/4 cup agave, pecans/almonds,
    1/4 c unsweetened coconut. delicious. they cook super quick tho,
    so be sure to watch those puppies. yum yum yum! thanks alot.
    always a good find; veg/gf cookies :D. thanks and enjoy!

  3. viji says:

    Never heard of rice flour in cookies. Its a must try for me.
    Thanks for this great recipe.

  4. sandhya says:

    OK, I’m a long time reader of your blog, and do try out a few things on & off. Have never commented though.

    Sorry to be digging up an old post, but I was desperately looking for a healthy cookie recipe for crisp cookies. My family just won’t eat the chewy variety that usually results from the regular oatmeal recipe. I found this one interesting, but I have a few questions.

    I have never seen the egg substitute here in India. I do not want to use eggs either. When I searched online, the options I got were cornflour, arrowroot powder, potato starch, banana. What will work here, and how much. Also, can I substitute whole wheat flour/ maize flour for the brown rice flour, just for variety?

    • Madhuram says:

      Hi Sandhya, I hear that egg substitute powder is available in Whole Foods, Delhi. I have yet to try a homemade substitute for EnerG in my cookie recipes, so I do not know how much of cornflour/arrowroot powder would work in this recipe. But do not try bananas because it will make the cookies very soft.

  5. Deeanna says:

    I’ve made these cookies twice now, and they have come out superb. Made a few adjustments though: I used 2 eggs instead of going eggless [I know, I know], I subbed 4 oz of unsweetened applesauce plus 1/3 cup of softened butter for the canola oil [didn't have enough oil on hand], added a dash of cinnamon & ground flax, and subbed buckwheat flour for rice flour.

    When I found this recipe I thought I had enough brown rice flour to make the cookies, but I didn’t so used the buckwheat flour. It came out so good, I didn’t want to mess with success. Also, I didn’t have EnerG, but I did have eggs.

    Big Thanks!

    • Madhuram says:

      Thanks for trying the recipe Deeanna. It’s great to know that these cookies work with buckwheat flour too.

  6. sowmya says:

    Madhu,

    Could I use millet flour or any other gluten free flour in place of oats flour? If so, dont we need xanthum gum? And I was planning on using organic raw sugar. Wouldn’t be a problem would it?

    • Madhuram says:

      I think it should work Sowmya. Actually you know what, I too got amaranth flour from the Indian store and was thinking of trying it in the same recipe.

  7. popeter says:

    No offense intended but if people are not going to follow the recipe and use the ingredients listed, then they should not be allowed to comment… after all, they are not commenting on the recipe posted, but on their OWN recipe.

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