Cookies with rice flour and brown sugar, super soft gluten-free cookies, perfect for dunking and ideal for breakfast.
Simple to make, the recipe closely resembles my more classic soft cookies.
Below you will find a nice list to replicate at your leisure.
I made the cookies with rice flour in a very simple way, as I had an open bag for a few days in the pantry from a recipe one of my kids made, and to avoid wasting it, I preferred to use it in these treats.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 9 large cookies
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/2 cups rice flour
- 1/3 cup brown sugar
- 1 egg (medium)
- 1/4 cup sunflower oil
- 1 tsp baking powder
- 1 1/3 tbsp water
- 2 tbsp dark chocolate chips
Tools
- 1 Bowl
- 1 Baking tray
- 1 Parchment paper
Steps
To make the Cookies with rice flour and brown sugar, pour the flour into the bowl and add the brown sugar and the egg.
Add the sunflower oil mixed with water and the baking powder.
Mix first with a spoon and then, as the ingredients are incorporated, you can proceed by hand, always working them in the bowl.
Add the chocolate chips and mix again by hand.
Shape the cookies by creating balls to be placed spaced on the baking tray lined with parchment paper.
Then press them gently with your hand.
Then bake in a preheated fan oven at 340°F for 25 minutes, being careful to achieve the right consistency. Remove from the oven and let cool before enjoying.
The cookies can be stored for up to a week if, once they have cooled, you store them in an airtight container away from sources of light and heat.
