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.
If you tried this Oats & Brown Rice Flour Chocolate Chip Cookies recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
Recipe
Oats & Brown Rice Flour Chocolate Chip Cookies
Ingredients
Dry Ingredients:
- 1 and ¼ cups Oat Flour
- 1 and ¼ cups Brown Rice Flour
- 1 teaspoon Baking Soda
- 1 cup Brown Sugar I used light
- ½ cup Granulated Sugar
- 1 cup Chocolate Chips
- ½ cup Nuts
Wet Ingredients:
- ⅔ cup Canola Oil
- 1 teaspoon Vanilla Extract
- 4 teaspoons EnerG egg replacer
- 7 tablespoons Warm Water
Instructions
- Preheat the oven for 15 minutes at 375F/190C. Grease (use shortening/butter/non-stick spray) the baking sheets and keep it aside.
- Whip the EnerG egg replacer powder with warm water in a blender until it's smooth and frothy.
- In a large bowl combine the dry and wet ingredients and mix well.
- Drop by spoonful onto the prepared baking sheets and bake for 10 minutes or until lightly browned.
Elizabeth says
Hi!
This recipe sounds really tempting, just wanted to know if I cud use regular eggs in this recipe and it will still b crispy and how many eggs?
Madhuram says
Hi Elizabeth, I do not bake with eggs so I'm not sure how the texture will change. I have used replacement for 2 eggs in the recipe. So if using eggs, you will have to omit the EnerG egg replacer and 7 tablespoons of water.
Raman says
Hi
Can I use soy or almond flour instead of oat flour ?
Madhuram says
I think it should be fine Raman.
Gigi says
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.
Madhuram says
Will mail you.
riti says
Is there any substitute for EnerG powder in the recipe?
Madhuram says
You may try flax egg but the cookies won't be crispy.
Lorena says
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...
Madhuram says
You're very welcome Lorena. Thanks for the comment. 🙂
Shah says
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.
Madhuram says
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.
Alex says
My granddaughter (5) and I just made a batch for afternoon tea. Very nice with 2 eggs, rolled oats, olive oil and chopped almonds.
Madhuram says
Great!
Lakshmi says
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.
Madhuram says
I haven't tried it with any other substitute. Flax seed meal will work but the cookies will be chewy.
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?
Regards,
Sri.
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.
kathy schmitt says
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.
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.
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.
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.
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.
meera says
How about flaxseed?
Madhuram says
Do you mean flax seed meal instead of Ener-G? Yes you can try it but the cookies will turn out chewy and not crispy.
viji says
Never heard of rice flour in cookies. Its a must try for me.
Thanks for this great recipe.
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!
Madhuram says
Thanks Nicole.
Cynthia says
So healthy good looking!
Usha says
Looks fabulous and so very tempting....
Latha says
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.