Coconut and Rice Flour Cookies: Crunchy and Light, Perfectly Gluten-Free!
Foodie friends and dessert lovers, get ready to fall in love! Today I bring you a recipe that is pure magic for the palate: coconut and rice flour cookies (light and crunchy). Forget about heavy flours and complicated doughs because these little cookies prove you can party even without gluten, with disarming ease. Imagine a bite: perfect crunchiness, a delightful coconut aroma that envelops you, and a lightness that makes you want to take another, and another!
They are ideal for breakfast, a tasty snack, or to accompany your afternoon coffee. And the best part? They are prepared in a flash with ingredients you probably already have in your pantry. If you are looking for a dessert that combines taste, simplicity, and attention to dietary needs, these cookies will become your new go-to recipe. Promise!
These coconut and rice flour cookies are a true revelation, not only for those who follow a gluten-free diet but for anyone wanting to experiment with new flavors and surprising textures. The combination of rice flour and coconut flour creates a perfect balance: the rice flour provides a delicate base and inimitable crispness, while the coconut flour adds that exotic touch and slight chewiness that makes them irresistible. Using brown sugar, then, adds a caramel note and a golden color that immediately makes your mouth water. Perfect for tea with friends or a moment of pampering just for you.
Below are other cookie recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 18 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All seasons
- Energy 94.43 (Kcal)
- Carbohydrates 12.87 (g) of which sugars 5.56 (g)
- Proteins 1.08 (g)
- Fat 4.81 (g) of which saturated 0.47 (g)of which unsaturated 2.41 (g)
- Fibers 0.08 (g)
- Sodium 3.38 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups rice flour
- 1/2 cup coconut flour
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
Tools
- Hand Whisks Fackelmann Whisk, Stainless Steel, Silver, 28 x 6 x 6 cm
- Electric Mixers Moulinex PREP MIX Hand Mixer, 450W, 5 Speeds, Turbo Setting, 2 Whisks, 2 Dough Hooks, Stainless Steel, Ergonomic, Dishwasher Safe Accessories, HM450HF0
- Baking Paper Cuki Baking Paper Sheets 13 x 15 inches – 25 sheets – 1 package
Steps
Let’s Get Ready: Preheat the oven to 340°F (static). Line a large baking sheet with parchment paper.
The First Step: In a large bowl, combine rice flour, coconut flour, brown sugar, and baking powder. Mix well with a hand or electric whisk to blend everything.
The Dough: Add the egg and vegetable oil to the dry ingredients. Start mixing with a spoon, then switch to using your hands to knead quickly until you get a smooth and compact dough.
Shaping the Cookies: Take small portions of dough (about 15-20 g each) and form balls. Place them on the baking sheet and press them slightly with the palm of your hand or the bottom of a glass to give them the classic cookie shape. Leave some space between each one.
Into the Oven!: Bake for 15-20 minutes, or until the edges are slightly golden. Every oven is different, so keep an eye on them!
Let them cool completely on the baking sheet before touching them. They will be very fragile right out of the oven but will become perfect and crunchy as they cool!
Storage, Tips, Variations for Coconut and Rice Flour Cookies (Light and Crunchy)
They are so versatile that you can customize them however you like: add chocolate chips, orange zest, or a pinch of vanilla to make them even more special.
Chocolate Variation: Add 30-40 g of dark chocolate chips to the dough for an even tastier version.
Customization: Try adding the grated zest of a lemon or orange for a citrusy aroma.
They keep well for 4-5 days in an airtight container at room temperature.
FAQ (Frequently Asked Questions)
How to Avoid Overworking the Coconut and Rice Flour Cookie Dough?
As soon as the ingredients come together and form a ball, stop. Overworking the dough makes the cookies less crumbly.
