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!
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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.
Thia Tsuruta says
Hi Madhuram, I did use two eggs. I didn't chill it the first time. But since then I've added more rice flour and oats and raisins and it's been in the refrigerator. I ended up baking them in an iron pan and thicker to make like bars. And finally even mashed banana (cause husband loves my banana bread-which I don't make anymore since both of us should be gluten-free). It's ok... but the picture of those cookies where what I had wanted ; )
Madhuram says
Mmm...I understand, Thia. Not sure how the recipe/outcome changes with the addition of eggs. Maybe why don't you try the recipe with just one egg next time?
Thia Tsuruta says
Hi! These cookies totally melt into thin-"squares" like "bars"?! Not rising at all. I read someone said 2 eggs for that egg replacement which is what I used. I even added 1/4 more cup of brown rice flour, along with 1/4 cup of whole oats but same thing. How come? : ( My husband still likes the flavor. (I just got a wisdom tooth pulled...I can't taste yet! But they do smell great!)
Madhuram says
Did you use 2 eggs instead of Ener-G egg replacer, Thia? Maybe you could have tried chilling the dough and then baking the cookies. Sometimes that works.
Annie says
Is the “egg replacer” equivalent to two flax eggs or one
Madhuram says
The quantity of egg replacer used is for substituting 2 eggs. So you will have to use 2 flax eggs if you are using flaxseed meal instead of egg replacer powder.