These delicious, low sugar brown rice flour and oatmeal cookies are a great way to give allergic kids (or adults) a tasty, gluten-free treat!
Childhood allergies
From the moment Jade was born, she was itchy.
Her allergies were a constant source of stress for me, as everything seemed to bother her! It made sense, though, because prior to my becoming pregnant with her, I was allergic to everything.
My health was drastically improved by pregnancy, so much so that I was in daily awe.
I asked my naturopath about my newfound ability to eat nearly anything, and he explained to me that my immune system had lowered so as to not attack the growing baby.
I couldn't believe my luck, but after she was born, I realized that many of my issues had been passed on to her. She was my savior, in a sense!
Her early years were marked by continual bouts of eczema and digestive problems. Now that she's approaching ten, however, she is much improved!
Before, snacking on a banana would send her into an itching frenzy, and now she pretty much eats them with no issue.
While she is better, I still try to limit those foods that I know give her the most trouble. One of them is gluten.
She can have it a couple times a week without symptoms, but beyond that can be problematic.
Gluten-free cookies that are also low in sugar
Making tasty recipes that are healthy, gluten-free, AND low in sugar can be difficult to achieve. These cookies, however, made the cut with everyone here!
All of my kids love them, making for one delighted mama.
This recipe makes a small batch (about five cookies), and honestly, I've not tried doubling it! Jade always says, 'why do you only make FIVE cookies, mommy?!', hehe. I don't entirely know, but they are delicious!
P.S. If you're looking for a nut-free, gluten-free, AND dairy-free cookie, try Jade's all-time favorite cookie recipe!
Rice Flour and Oatmeal Cookies
Ingredients
DRY INGREDIENTS:
- ¼ cup brown rice flour
- ¼ cup oats (rolled or quick)
- ⅛ tsp baking soda
- ⅛ tsp sea salt
WET INGREDIENTS:
- 2 Tbsp softened (not melted) ghee or butter
- 1 Tbsp peanut butter
- 1 Tbsp maple syrup
- 1 large egg yolk
- 1 tsp vanilla extract
- chopped chocolate or chocolate chips as desired
Instructions
- Preheat oven to 350 degrees.
- In a bowl, whisk the wet ingredients: ghee (or butter), peanut butter, maple syrup, yolk, and vanilla until smooth.
- In a smaller bowl, mix the dry ingredients.
- Add the dry mix into the wet ingredients bowl and stir until well combined.
- Stir in the chocolate, if using.
- Line a baking sheet with parchment paper.
- Divide the dough into five equal-sized cookies and place them onto the baking sheet.
- Bake 8-10 minutes or until lightly golden.
- Cookies are best once cooled completely (they hold together the best, too!).
Notes
Nutrition
Notes:
To reiterate, I have not tried doubling this recipe, so do so at your own risk. Some recipes are a bit fickle, in that they don't work as well after being multiplied. I have it in mind to do this, and if I do, I will update my results here.
If you're looking for a good baking sheet, I've been happy with these from the Food Network line.
Some of the items I use in this recipe include:
Recipe steps:
Mixing the dry ingredients...
Mixing the wet ingredients...
Stir all...
Emily
I would love to try this recipe but we can’t eat egg yolks or flax eggs. Are there any substitutes we could try?
Lauren
Hi Emily,
You might try a chia egg, though I haven't myself.
Chris
Hi Emily,
I just made these tonight and I used a heaping tablespoon of fat free Greek yogurt instead of the egg yolk. They turned out soft and moist with a good cookie texture. I cooked them a few minutes longer than the recipe called for. Best wishes! They are quick and easy to make and very yummy.
Jo
Tried this today with raisins instead of chocolate chips and they were spectacular. Extremely easy and 5 cookies was exactly what we needed for 2 of us - note that they are a nice size using this recipe. I've had rice flour sitting around for a long time because I've been experimenting with flours as of late, and this was one of my best flour experiment outcomes. Thank you, Lauren. Absolutely delicious. And pretty looking, too. Not the only time I will make these.
Lauren
Thanks, Jo! I'm so glad you enjoyed them. 🙂
Diann
Really tasty cookies. You will definitely want to double this recipe
Susan E Vee
I quadrupled the recipe using crunchy peanut butter with salt. My kids said the cookies were too salty, not sweet enough and some what dry. So I added some brown sugar and coconut oil for the 2nd batch and they said they were much better. I didn't eat them because I don't eat eggs or peanuts, so I don't really know.
Not sure I will try them again. Thank you though!
Meryl Lande
I used Arrowhead Mills brown rice flour and Sunbutter instead of peanut butter. They didn't crisp and were green in the middle!
Anybody have an idea what happened??
Lauren
Sunbutter reacts with baking soda to make the green color. For the texture, it sounds like you didn't let them bake long enough. Ovens can vary in how hot they are, so just pop them back in for a bit.
Eryl
Healthier St Patty's cookies.... (:
I have doubled the recipe + added 1/4 cup Organic Almond flour; adjust wet ingredients accordingly... nice nutty flavour. A coffee grinder will make nut flours out of chopped nuts; whole nuts tend to leave some round balls.
Meryl Lande
Thanks, Lauren. They tasted okay. I wanted them crispy. Next time!
SUSIE
These are so yummy! I love that I can enjoy them despite various allergies and had all the ingredients on hand.
Thank you so much for sharing.
SAN
I loved these cookies!
I used what I had: vegan egg, swapped peanut butter for coconut mousse and left out the chocolate. The recipe still worked perfectly. Thank you!
Libby
Hello, I just wanted to ask what sort of texture the cookies are, whether their soft or crunchy cookies? Thanks
Libby
Made them in the end, and there delicious! Lovely and crumbly and crispy on the outside. I’ve been looking for a gluten free and low sugar cookie for a while and these are definitely my new go to 😋
Lauren
I'm so glad you were able to try (and like!) them, Libby. Sorry for not responding sooner!
Rubina
I love that your recipe makes only 5 cookies...but it makes sense that you were testing in small batches. I appreciated your honesty & wanted to let you know that a simple doubling works just fine to make 10 cookies! I really like the depth of flavour that the peanut butter & maple syrup give to the cookie...it's delicious! The texture is also nice with the oats & rice flour, and not as cake-y as some other rice flour cookie recipes I've tried. Thank you for your experimenting & for sharing the recipe!
Rubina
If possible I’d love to change my rating to 5 stars after making them a few times & trying others. Yours is the best!
Tony
Hi, I quadrupled this recipe (we have 5 kids), and it seemed to turn out fine. The cookies didn’t flatten during cooking like I expected, but they taste fines none the less. It’s so hard to get good cookie recipes without sugar these days. Thanks for sharing this!
Lauren
Haha, yes, without the sugar or tons of fat, cookies don't really spread like they do with the former. Glad you enjoyed these despite that!
Lynne Stephens
Do you have a particular brand of brown rice flour that you like to use? I have not seen that in stores. Thanks!
Lauren
Hi Lynne,
I usually use Bob's Red Mill brand, which I get off of Vitacost or at Sprouts. 🙂