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–+ servings
Stack of four cookies on a white plate.
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Oatmeal and Rice Flour Cookies

This delicious, low sugar oatmeal and brown rice flour cookie recipe is a great way to give allergic kids (or adults) a tasty, gluten-free treat!
Course Cookies, Dessert
Cuisine American
Keyword Chocolate, Cookies, Gluten-Free, Nut-free
Prep Time 5 minutes
Cook Time 10 minutes
0 minutes
Total Time 15 minutes
Servings 5 cookies
Calories 172kcal
Author Lauren Goslin

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 facts based on using butter and 1/4 cup chocolate chips.
Weight Watchers points: 7

Nutrition

Calories: 172kcal | Carbohydrates: 17.3g | Protein: 3.1g | Fat: 10.1g | Fiber: 1.3g | Sugar: 7.3g