Gluten-Free Rice Cookies

Soft, lightly crisp rice-flour cookies with a subtle vanilla and coriander flavor.

Ingredients

• 2 cups rice flour
• 4 large eggs
• ½ cup vegetable oil
• ½ cup milk, plus more if needed
• 1 tsp ground coriander
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• Optional: 1–2 drops food coloring for color

Important: The original ingredient list says 1 cup food coloring, which is almost certainly a typo. Do not use a cup of food coloring. If coloring is intended, only a tiny amount is needed.

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk the eggs until lightly frothy.
3. Add the vegetable oil, milk, and vanilla extract. Whisk until combined.
4. In a separate bowl, combine the rice flour, baking powder, ground coriander, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until a soft, thick dough forms.
6. If the dough is too dry, add milk 1 tablespoon at a time until workable.
7. Divide the dough into about 8 portions and shape each into a small cookie. Place them on the prepared baking sheet and gently flatten.
8. Bake for 15–20 minutes, or until the edges are lightly golden and the centers are set.
9. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a rack.

Prep & Cooking

• Prep: 10 minutes
• Bake: 15–20 minutes
• Total: About 30 minutes
• Yield: 8 cookies

Nutrition

The nutrition listed in the original recipe appears inconsistent with the ingredients, especially because it includes 1 cup of food coloring and doesn’t specify the amount of baking powder. For this reason, I would not rely on the stated 200 kcal per serving without recalculating from the corrected ingredients.

Q&A

Are these gluten-free?
Yes, provided the rice flour, baking powder, vanilla, and other ingredients are certified gluten-free if cross-contamination is a concern.

Can I leave out the food coloring?
Yes. The cookies will naturally be pale golden.

Can I use another oil?
Yes. Canola, sunflower, avocado, or another neutral-flavored oil can be used.

Can I use dairy-free milk?
Yes. Unsweetened almond, soy, oat, or another suitable milk can be substituted.

Why is my dough too sticky?
Rice flour absorbs liquid differently depending on the brand. Add a little more rice flour, 1 tablespoon at a time, until the dough can be shaped.

Can I make smaller cookies?
Yes. Smaller cookies will generally need less baking time, so start checking them around 10–12 minutes.

How should I store them?
Cool completely and store in an airtight container at room temperature for about 2 days, or refrigerate for longer storage.