Rice Flour cookies without eggs 3 ingredients
The rice flour cookies are soft yet crunchy and a perfect recipe for anyone after a cookie recipe without eggs and dairy...making them an ideal treat for anyone looking for a simple, allergen-friendly cookie.
One bite of these rice flour cookies, and they simply melt in your mouth. Made with just three ingredients—brown rice flour, tahini, and maple syrup—these cookies are naturally egg-free and dairy-free. They have a perfect balance of softness and crunch, making them an ideal treat for anyone looking for a simple, allergen-friendly cookie. Inspired by a Flora & Vino recipe, I’ve adapted this version to be even easier and just as delicious!
Takes = 5 minutes plus chill time 15 minutes in the fridge if needed
Bakes = 10 mins
Makes = 16 to 20 small cookies
Ingredients
- Tahini paste (sesame seed paste) – 130g (1/2 cup)
- Brown Rice flour (or your choice) – 130g (1 cup)
- Maple syrup – 120ml (1/2 cup)
Method
- PREHEAT oven 180˚C, 350˚F
- MIX all three ingredients in a large bowl until combined.
- SCOOP a teaspoon and form a ball.
- SQUISH the top of the ball slightly and flatten then sprinkle with sesame seeds if desired.
- BAKE in oven 8-10 mins until golden brown.
- REST to cool before enjoying.
- STORE in a sealed container for 5-7 days. I don't think they'll last this long. My first test batch were gone in 2 days.