Simple Rice Flour Cookies
Makes 1 pound of dough before add-ins.
Servings 28 cookies
Cost 5
Ingredients
- 1 cup superfine brown rice flour (125 grams)
- ½ cup cornstarch (see note about tapioca starch) (60 grams)
- ½ teaspoon baking soda
- ⅜ teaspoon salt
- ⅛ teaspoon cinnamon
- 2 large egg whites (60 grams)
- ¾ cup light brown or granulated sugar (150 grams)
- 1 ½ teaspoon vanilla
- ⅓ cup olive oil or another oil
- ¾ cup your choice flavor of chocolate or white chips
- ⅔ to 1 cup nuts
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Mix together the rice flour, cornstarch, baking soda, salt and cinnamon.
- In a mixing bowl, whisk the egg whites, sugar and vanilla. For slightly shinier cookies, beat with the whisk attachment of a stand mixer.
- Add the rice flour mixture. Stir until it's about halfway mixed, then drizzle in the olive oil and stir with a heavy duty scraper to make a soft and dough.
- Add the nuts and chips using as many as you want. Amounts are just a suggestion.
- At this point you can bake the cookies right away or cover the bowl and chill the dough until ready to bake. Chilling the dough slightly improves the shape of the cookies and smooths the texture.
- Scoop by tablespoons or with a small (tablespoon size) cookie scoop onto cookie sheets spacing about 2 inches apart.
- Bake one sheet at a time for about 12 to 14 minutes or until the cookies develop cracks on the top and are nicely browned. If you want very crunchy cookies, turn off the oven and leave the cookies in the closed oven for about 5 minutes.
- Let cool on the baking sheet briefly and then transfer to a wire rack to cool and crisp.
Notes
- I have successfully substituted ⅓ cup (40 grams) of tapioca starch.
- For the lemon poppy seed version, use white sugar, 1 tablespoon lemon zest, 1 teaspoon lemon extract and 2 teaspoons poppy seeds. Reduce vanilla to just a splash.