Oats & Brown Rice Flour Chocolate Chip Cookies

(from 3 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. If you're a fan of chocolate chips, then you might like this edible & eggless cookie dough recipe as well.

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

Prep time
15 Mins
Cook time
10 Mins
Approximately 30 cookies
Oats & Brown Rice Flour Chocolate Chip Cookies
5.0 from 3 reviews
You 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.
Tried this recipe? Give your feedback below


  1. Hello Madhuram…I need your help. I am having a Hindu wedding in the Caribbean . Desserts are a huge deal here with amazing dessert spreads. I need some more fabulous ideas including cheesecakes , mousse etc. can you help. On another note many people tell me the egg replacer used in the the baking is a disaster as is the applesauce. Any truth to this. Looking forward to response. Can you inbox privately please.

  2. I looooooove this recipe, I bake the cookies today and my kids enjoyed them a lot… My baby thought it was made out of Cheerios!!!

    So sweet and yummy… Thank You so much for sharing…

  3. Hi Madhuram,

    Thank you for all the wonderful recipes. i have tried a few cake recipes and they came out wonderfully tasty. So I tried this cookie recipe yesterday and didnot turn out well. Not sure what went wrong but it all got flat and would not cook. I followed exactly the same steps as mentioned in the recipe except that i replaced brown sugar with the white one and since i didnot have brown rice flour, i grounded it at home. Can any of these be the reason.

    • You’re welcome Shah. Sorry to ask the basic question..did you preheat the oven? Because you mention that the cookies would not cook. There might be 2 reasons for flat cookies, too much liquid or did you by any chance place the baking sheet on the hot oven and used that to bake the cookies. That’s what happened to me once, when I placed the cookie sheet on the preheating oven and the cookies spread so thin. Other than that I don’t see any other reason.

  4. My granddaughter (5) and I just made a batch for afternoon tea. Very nice with 2 eggs, rolled oats, olive oil and chopped almonds.

  5. Hi Madhuram,
    Can you please suggest an alternative for EnerG egg replacer? Looking forward to trying this recipe with oat flour and brown rice flour.

  6. 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?


    • 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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