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These dainty gluten-free chocolate chip rice cookies are just perfect for evening tea. They taste heavenly when served warm and fresh out of the oven. Allow them to cool and they taste even better!! Yes, these little stars are baked out of rice flour and hence make them completely gluten-free. If the chocolate chips used are dairy free, then this will make these cookies vegan too. However, I did not get dairy free chocolate chips and hence used the normal ones.

Step 1: ​Ingredients:

Rice flour – 1 and 1/2 cups

Tapioca flour – 3 tbsp

Salt – 1/2 tsp

Baking powder – 1/2 tsp

Baking soda – 1/2 tsp

Cold pressed Coconut oil – 1/2 cup

Sugar (powdered) – 3/4 cup

Rose essence – 1/2 tsp or Vanilla essence – 1 tsp

Homemade almond milk – 1/2 cup + 2-3 tbsp more if the dough dries out

Chocolate chips – 1/2 cup

Step 2: Combine the Dry Ingredients – Rice Flour, Tapioca Flour, Salt, Baking Powder and Baking Soda – and Keep It Aside.

Step 3: In a Bowl, Mix Together the Powdered Sugar and Coconut Oil Well.

Step 4: To This, Add the Essence and Almond Milk.

Step 5: Now to This Mixture, Add the Flour Mixture and Mix Well.

Step 6: Add in the Chocolate Chips Too and Mix Well With Clean Fingers.

Step 7: Let the Dough Rest for Half an Hour.

Step 8: After That Preheat the Oven to 170 Degree Centigrade.

Step 9: Grease and Line a Baking Tray.

Step 10: Take Out Small Balls From the Dough and Make Shapes of Your Choice for the Cookies. (It Would Be Easier If You Apply Little Coconut Oil on Your Palms)

Step 11: Bake for 15 Minutes.

Step 12: Allow to Cool Completely.

Step 13: Enjoy the Divinely Delicious Bites!!

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