Rice Flour cookies without eggs 3 ingredients

Sue Maree P -

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

  1. PREHEAT oven 180˚C, 350˚F
  2. MIX all three ingredients in a large bowl until combined.
  3. SCOOP a teaspoon and form a ball.
  4. SQUISH the top of the ball slightly and flatten then sprinkle with sesame seeds if desired.
  5. BAKE in oven 8-10 mins until golden brown.
  6. REST to cool before enjoying.
  7. 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.