Heidi’s Rice Cookies

default pinit
3 star Avg. rating 3 from 6 votes.

Recipe Information

Recipe Created By: Heidi Bayer


1 cup brown rice flour
1/3 cup tapioca starch
1/4 cup maple syrup
3 Tbsp canola oil
2 Tbsp rice milk
1 tsp xanthan gum
2 tsp baking powder
1/2 tsp baking soda
2 Tbsp vinegar


Mix ingredients, except vinegar, together in a bowl. When well mixed, add the vinegar.

For a “cake”- like cookie, bake immediately.

For a more dense cookie, refrigerate overnight. For decoration put sprinkles on top. Or, this cookie can handle frosting.

Preheat oven to 350. Bake cookies for 10 – 12 minutes.


Copyright © 2005 Heidi Bayer. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

0 Add to Favorites
0 Add to Favorites

Share it on your social network