Oats & Brown Rice Flour Chocolate Chip Cookies


(from 3 reviews)
52
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.

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Oats & Brown Rice Flour Chocolate Chip Cookies Recipe

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Prep TimeCook TimeMakes
15 Mins10 MinsApproximately 30 cookies
AuthorCategoryMethod
CookiesBaking
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
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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52 COMMENTS

  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?

    Regards,
    Sri.

    • 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.

  7. I like for people to comment even if they substitute ingredients. That way, if I am thinking to use a substitute, I will know if it will work.

  8. 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.

  9. 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?

    • 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.

  10. 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!

  11. 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?

    • 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.

  12. 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!

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

  14. Madhuram,

    In this recipe 4 tsps egg replacer = 2 eggs? please advise.

    Yes Latha, its 2 eggs. So you will be using 2 teaspoons of flax seed powder and 1/2 cup of water. Blend it well in a blender, just whisking it is not enough.

  15. Sorry to post this in tamil again

    ?????? – ????? ??????? ?????????? ???? ????. ??????? ?????????? ????????????? ?????? ?????????…(??????????? ??????? ??????????????? ??????????..:))) ) ????????????? ??????? ??? ??? ?????. ???? ??????????? ?????????? ?????????? ?????????. DOF ?????????????? ?????????? ??? ??????????? ??????????.

    No problem Dubukku. I’ll convey it.

  16. ???? ????????? ??? ???? ?????? ??????? ????? ???? ???? ????????????? ?????????????? 😛

    Fantastic photography !! (What camera do you use?)

    Thanks for visiting Dubukku. My husband takes the pictures and he uses a Canon EOS 350.

  17. Cookies look superb Madhuram. I am hosting an event called home remedies (cold, aches,pregnancy, allergies)..If you can participate, that would be great!

    I’ll try to participate Ruchika.

  18. Yummy cookies…have to get some brown rice flour to try this out. Just perfect with the school holidays going to start:)

  19. Can I use flax seed meal instead of the egg-replacer? if yes what is the quantity? thanks!

    Latha, I think it will come out good. Whisk together 1 teaspoon of flax seed powder with 1/4 cup water for each egg to be replaced.

  20. Oats Flour…is it the same as instant cooking oats ? new to oats and brown rice flour. where do i get this brown rice flour ?

    Rupa, oats flour can be made at home with the regular quick cooking oats (not instant oatmeal). Simply run it in a blender/processor until its finely powdered and sieve it a couple of times. Both oats flour and brown rice flour should be readily available in the organic aisle of regular grocery stores or try in specialty shops like Whole Foods etc.

  21. These look so nice, and I always keep organic oat flour on hand. I’m putting whole grain rice flour on my grocery list right now!

  22. Ohh!!!looks out of this world Madhuram…..these cookies look just too too too good… definitely sounds healthy too. I am sure to try it out this weekend.Thanks Madhuram for the wonderful recipe.

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