Baking & Pastry > Gluten-Free Baking > Gluten-Free Flours > Rice Flour (White & Brown)

Gluten-Free Rice Flour Chocolate Chip Cookies

Delicious and chewy gluten-free chocolate chip cookies made with a blend of white and brown rice flour. Perfect for anyone with gluten sensitivities or allergies. These cookies are easy to make and taste just as good as traditional chocolate chip cookies.

Prep Time
15 minutes
Cook Time
10-12 minutes
Servings
About 18 cookies
Ingredients
  • 1 cup White Rice Flour
  • 1/2 cup Brown Rice Flour
  • 1/4 cup Tapioca Starch
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 1/4 cup Brown Sugar, packed
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup Chocolate Chips

Getting Started

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will prevent the cookies from sticking.

Combining Dry Ingredients

In a medium bowl, whisk together the white rice flour, brown rice flour, tapioca starch, baking soda, and salt. Make sure there are no lumps.

Creaming Butter and Sugars

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.

Adding Wet Ingredients

Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is mixed evenly.

Combining Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.

Adding Chocolate Chips

Stir in the chocolate chips until they are evenly distributed throughout the dough.

Baking the Cookies

Drop by rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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FAQ

  • Can I use only white rice flour?

    Yes, you can use 1 1/2 cups of white rice flour instead of using both white and brown rice flour. However, the brown rice flour adds a slightly nutty flavor and a bit more texture to the cookies.
  • Can I substitute another starch for tapioca starch?

    Potato starch or cornstarch can be used as a substitute for tapioca starch in this recipe.
  • How do I store these cookies?

    Store the cooled cookies in an airtight container at room temperature for up to 3 days.