37+ Delicious Gluten-Free Brown Rice Flour Cookie Recipes You Must Try

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Finding the perfect gluten-free cookie recipe can often feel like a challenge, especially when you’re trying to replicate the soft, chewy texture and rich flavor of traditional cookies.

But with the right ingredients, such as brown rice flour, you can create cookies that are not only gluten-free but also absolutely delicious.

Brown rice flour is a fantastic substitute for all-purpose flour, providing a light and slightly nutty texture that pairs wonderfully with various flavors—from classic chocolate chip to unique combinations like coconut lime and cinnamon roll.

In this blog post, we’ve curated a collection of 37+ gluten-free brown rice flour cookie recipes that are easy to make, incredibly tasty, and perfect for anyone with dietary restrictions or anyone who simply wants to try something new.

Whether you’re craving something sweet, nutty, fruity, or chocolaty, this list has you covered.

These recipes are designed to be simple and straightforward, so you can whip up a batch of scrumptious cookies in no time.

37+ Delicious Gluten-Free Brown Rice Flour Cookie Recipes You Must Try

With these 37+ gluten-free brown rice flour cookie recipes, you’re sure to find something that satisfies your sweet tooth without compromising on flavor or texture.

Brown rice flour offers a wonderful gluten-free alternative, and when paired with the right ingredients, you can enjoy cookies that are just as delicious as their traditional counterparts.

Whether you’re baking for yourself, your family, or guests with dietary restrictions, these recipes ensure everyone can indulge in something sweet.

So, next time you’re in the mood to bake, grab your brown rice flour and choose from this extensive list of mouthwatering cookie recipes.

Gluten-Free Brown Rice Flour Cookies

Brown rice flour makes these cookies light, slightly crispy, and full of flavor.

With simple ingredients and an easy preparation method, this recipe is perfect for those looking for a healthier, gluten-free alternative to traditional cookies.

These cookies have a delicate texture and a buttery taste, making them an excellent treat for any occasion.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
½ cup coconut sugar (or brown sugar)
1 egg
1 tsp vanilla extract
½ tsp baking soda
¼ tsp salt
2 tbsp milk (dairy or non-dairy)

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together brown rice flour, baking soda, and salt.
In a separate bowl, beat butter and sugar until creamy. Add the egg and vanilla extract, mixing well.
Gradually add the dry ingredients to the wet mixture, stirring until well combined. If the dough is too dry, add milk gradually.
Scoop out small portions of dough and roll them into balls. Place them on the baking sheet, flattening slightly.
Bake for 10–12 minutes or until the edges are golden brown.
Let the cookies cool before serving.

These cookies are simple yet delicious, making them a great option for those new to gluten-free baking.

The brown rice flour provides a mild nuttiness and a slight crunch, while the butter and sugar balance the texture with a rich, comforting taste.

Enjoy them with a cup of tea or coffee for a satisfying snack.

Chewy Chocolate Chip Brown Rice Flour Cookies

If you’re looking for a chewy, chocolatey gluten-free cookie, this recipe is for you.

Brown rice flour gives these cookies a slight crispiness on the outside while keeping the inside soft and chewy.

With a generous amount of chocolate chips, these cookies are perfect for satisfying a sweet tooth without compromising on texture or taste.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
½ cup brown sugar
¼ cup honey or maple syrup
1 egg
1 tsp vanilla extract
½ tsp baking powder
¼ tsp salt
½ cup dark chocolate chips

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix brown rice flour, baking powder, and salt.
In another bowl, cream the butter and brown sugar together. Add honey (or maple syrup), egg, and vanilla extract, beating until smooth.
Slowly incorporate the dry ingredients into the wet mixture, stirring until a dough forms. Fold in the chocolate chips.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them evenly.
Bake for 12–14 minutes or until the edges turn golden brown.
Let the cookies cool on a wire rack before enjoying.

These cookies are wonderfully soft, chewy, and packed with chocolate goodness. Brown rice flour helps maintain a balanced texture, preventing them from being too dense or crumbly.

They are a fantastic treat for gluten-free eaters and anyone who loves a delicious homemade cookie.

Almond Butter Brown Rice Flour Cookies

For a naturally sweet and nutty twist, these almond butter cookies made with brown rice flour are a must-try. They are gluten-free, soft, and have a slightly crispy exterior.

The combination of almond butter and brown rice flour results in a rich flavor with a hint of natural sweetness, making them perfect for an afternoon snack or a healthy dessert.

Ingredients:

1 ½ cups brown rice flour
½ cup almond butter
½ cup coconut sugar
1 egg
1 tsp vanilla extract
½ tsp baking soda
¼ tsp salt
3 tbsp almond milk (or any milk alternative)

Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine brown rice flour, baking soda, and salt.
In another bowl, whisk together almond butter, coconut sugar, egg, and vanilla extract.
Slowly mix the dry ingredients into the wet mixture, adding almond milk gradually to form a dough.
Roll small portions of the dough into balls and place them on the baking sheet. Flatten slightly with a fork.
Bake for 10–12 minutes or until the edges turn golden brown.
Let the cookies cool before serving.

These almond butter cookies offer a nutty, slightly caramel-like flavor that pairs beautifully with the light texture of brown rice flour.

They are a great alternative for those avoiding refined sugars while still craving a satisfying, naturally sweet treat.

Serve them with a glass of almond milk for a wholesome, delicious snack.

Honey Cinnamon Brown Rice Flour Cookies

These honey cinnamon cookies made with brown rice flour are perfect for those who love warm, spiced flavors.

The combination of honey and cinnamon gives these cookies a naturally sweet and slightly earthy taste, while brown rice flour keeps them light and crisp.

They are perfect for pairing with tea or enjoying as a cozy snack on a chilly day.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
⅓ cup honey
½ cup coconut sugar
1 egg
1 tsp vanilla extract
1 tsp cinnamon
½ tsp baking soda
¼ tsp salt

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together brown rice flour, cinnamon, baking soda, and salt.
In another bowl, cream the butter, honey, and coconut sugar until smooth. Add the egg and vanilla extract, mixing well.
Gradually incorporate the dry ingredients into the wet mixture, stirring until fully combined.
Roll the dough into small balls, place them on the baking sheet, and flatten slightly.
Bake for 10–12 minutes until golden brown on the edges.
Let the cookies cool before enjoying.

These cookies are fragrant, soft, and lightly crisp on the outside.

The combination of cinnamon and honey creates a naturally comforting flavor, making them an excellent choice for a warm, homemade treat.

Enjoy them with a cup of herbal tea or coffee for the perfect gluten-free snack.

Peanut Butter Brown Rice Flour Cookies

If you’re a peanut butter lover, these gluten-free cookies will be your new favorite! Made with brown rice flour, they have a soft yet slightly crumbly texture, with a deep peanut butter flavor.

These cookies are rich, satisfying, and easy to make with just a few simple ingredients.

Ingredients:

1 ½ cups brown rice flour
½ cup natural peanut butter
½ cup coconut sugar
1 egg
1 tsp vanilla extract
½ tsp baking soda
¼ tsp salt
3 tbsp almond milk (or regular milk)

Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together brown rice flour, baking soda, and salt.
In another bowl, mix peanut butter, coconut sugar, egg, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring to form a dough. Add almond milk if needed for consistency.
Roll the dough into small balls, place them on the baking sheet, and flatten with a fork in a crisscross pattern.
Bake for 10–12 minutes or until golden brown.
Allow the cookies to cool before serving.

These peanut butter cookies are rich in flavor and have the perfect balance of sweetness and nuttiness.

They are great for a protein-packed snack or a delicious dessert. Pair them with a cold glass of milk for a classic and satisfying combination.

Lemon Coconut Brown Rice Flour Cookies

For a refreshing and tropical twist, these lemon coconut cookies made with brown rice flour are light, slightly chewy, and bursting with citrusy flavor.

The combination of fresh lemon zest and shredded coconut creates a delightful contrast of flavors and textures, making these cookies a perfect gluten-free treat for warm weather or any time you crave something bright and delicious.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
½ cup coconut sugar
1 egg
1 tsp vanilla extract
1 tbsp lemon zest
1 tbsp fresh lemon juice
½ tsp baking powder
¼ tsp salt
½ cup unsweetened shredded coconut

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix brown rice flour, baking powder, and salt.
In another bowl, cream the butter and coconut sugar until light and fluffy. Add the egg, vanilla extract, lemon zest, and lemon juice, mixing well.
Slowly incorporate the dry ingredients into the wet mixture. Fold in the shredded coconut.
Scoop out small portions of dough, roll them into balls, and place them on the baking sheet. Flatten slightly.
Bake for 10–12 minutes or until the edges are golden brown.
Let the cookies cool before serving.

These lemon coconut cookies are delightfully light and refreshing, with a slight chewiness from the coconut.

The bright citrus flavor combined with the nuttiness of brown rice flour makes them a unique and tasty gluten-free treat. Serve them with tea or lemonade for a perfect afternoon snack.

Maple Pecan Brown Rice Flour Cookies

These maple pecan cookies are a perfect combination of earthy pecans and sweet maple syrup, all brought together with the light texture of brown rice flour.

The cookies are soft and chewy with a wonderful nutty flavor, making them a great option for anyone who loves a sweet, slightly crunchy cookie that is both satisfying and full of wholesome ingredients.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
⅓ cup maple syrup
½ cup coconut sugar
1 egg
1 tsp vanilla extract
½ tsp baking soda
¼ tsp salt
½ cup chopped pecans

Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, baking soda, and salt.
In another bowl, cream the butter and coconut sugar until smooth. Add maple syrup, egg, and vanilla extract, and mix until fully incorporated.
Gradually stir in the dry ingredients until a dough forms. Fold in chopped pecans.
Drop spoonfuls of dough onto the prepared baking sheet and flatten them slightly.
Bake for 10–12 minutes or until golden brown on the edges.
Let the cookies cool on a wire rack before serving.

The combination of sweet maple syrup and crunchy pecans creates a warm, comforting flavor profile that is sure to satisfy your cookie cravings.

These cookies are a wonderful treat for any occasion and are perfect when you want something with both a soft interior and a slight crunch. Enjoy with a warm cup of tea or coffee for a perfect snack.

Cranberry Orange Brown Rice Flour Cookies

Bright, fresh, and full of flavor, these cranberry orange cookies are a delightful gluten-free treat that will add a burst of citrusy sweetness to your day.

With the tartness of cranberries and the zesty orange flavor, these cookies are both refreshing and comforting at the same time.

The use of brown rice flour ensures a soft, delicate texture that pairs beautifully with the fruitiness.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
⅓ cup coconut sugar
1 egg
1 tsp vanilla extract
1 tbsp orange zest
2 tbsp fresh orange juice
½ tsp baking powder
¼ tsp salt
½ cup dried cranberries

Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix together the brown rice flour, baking powder, and salt.
In a separate bowl, cream the butter and coconut sugar until smooth. Add the egg, vanilla extract, orange zest, and orange juice, mixing until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the dried cranberries.
Scoop dough into balls and place them on the prepared baking sheet. Flatten them slightly.
Bake for 10–12 minutes or until the edges are golden brown.
Allow the cookies to cool before enjoying.

These cranberry orange cookies are tangy and sweet, with the refreshing flavor of citrus balancing perfectly with the tartness of the cranberries.

The soft texture provided by the brown rice flour makes them a light, flavorful treat that can be enjoyed all year round, especially around the holidays.

Chocolate Coconut Brown Rice Flour Cookies

If you’re a fan of the rich combination of chocolate and coconut, these cookies are the perfect treat.

The brown rice flour gives these cookies a light and slightly crispy texture, while the dark chocolate and coconut add richness and sweetness.

These cookies are gluten-free and indulgent, making them an ideal dessert or snack for chocolate lovers.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
½ cup coconut sugar
1 egg
1 tsp vanilla extract
½ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup unsweetened shredded coconut
½ cup dark chocolate chips

Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, combine the brown rice flour, cocoa powder, baking soda, and salt.
In another bowl, cream the butter and coconut sugar until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the shredded coconut and dark chocolate chips.
Scoop dough into balls and place them on the prepared baking sheet, flattening them slightly.
Bake for 10–12 minutes or until the edges are golden.
Allow the cookies to cool before serving.

These chocolate coconut cookies are a perfect blend of rich chocolate and sweet coconut, with a crispy exterior and soft center.

The brown rice flour gives them a light texture, while the dark chocolate adds a bit of indulgence.

These cookies are the ultimate treat for those who crave a gluten-free, chocolatey dessert. Pair them with a glass of milk or coconut water for a perfect snack!

Apple Cinnamon Brown Rice Flour Cookies

These apple cinnamon cookies are an ideal treat for fall or any time you’re craving the warm, comforting flavors of apple and cinnamon.

The use of brown rice flour creates a light, delicate texture, while the natural sweetness of the apples and the spicy warmth of cinnamon bring these cookies to life.

They’re soft and chewy with a slight crunch from the oats, making them a wholesome yet indulgent snack.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
¼ cup coconut sugar
1 egg
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
1 cup finely chopped apples (peeled)
½ cup rolled oats

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, cinnamon, baking soda, and salt.
In another bowl, cream the butter and coconut sugar until smooth. Add the egg and vanilla extract, mixing well.
Gradually add the dry ingredients to the wet mixture and stir until combined.
Fold in the chopped apples and rolled oats until evenly distributed.
Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly.
Bake for 10–12 minutes or until the edges are golden brown.
Let the cookies cool before serving.

These apple cinnamon cookies offer a comforting, wholesome treat that balances sweetness and spice.

The brown rice flour gives them a soft, chewy texture while the chopped apples add a fresh and fruity element. These cookies are perfect for a cozy snack with a warm cup of tea or coffee.

Raisin Walnut Brown Rice Flour Cookies

Packed with the natural sweetness of raisins and the crunch of walnuts, these cookies are a hearty, delicious gluten-free option.

The brown rice flour ensures they remain light while still being satisfying.

The combination of raisins and walnuts brings a perfect mix of sweet and savory flavors, making these cookies great for both a snack and a dessert.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
⅓ cup coconut sugar
1 egg
1 tsp vanilla extract
½ tsp cinnamon
½ tsp baking soda
¼ tsp salt
½ cup raisins
½ cup chopped walnuts

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, cinnamon, baking soda, and salt.
In a separate bowl, cream the butter and coconut sugar until smooth. Add the egg and vanilla extract, and mix until well combined.
Slowly add the dry ingredients to the wet mixture, stirring until fully incorporated.
Fold in the raisins and walnuts.
Scoop the dough onto the baking sheet and flatten with a spoon or your fingers.
Bake for 10–12 minutes or until the edges are golden brown.
Let the cookies cool completely before enjoying.

These raisin walnut cookies are rich in flavor, with the sweetness of raisins and the crunchy, nutty texture of walnuts.

They are hearty, yet light, thanks to the use of brown rice flour, and they make a perfect gluten-free treat for any occasion. Enjoy them with a cup of milk or your favorite hot beverage.

Pumpkin Spice Brown Rice Flour Cookies

If you love everything pumpkin, these pumpkin spice cookies made with brown rice flour are a must-try!

The rich flavor of pumpkin combined with the warm spices of cinnamon, nutmeg, and cloves creates a cozy, comforting cookie that’s perfect for fall.

Brown rice flour ensures the cookies are light and slightly chewy, making them irresistible and gluten-free.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
½ cup coconut sugar
1 egg
1 tsp vanilla extract
1 cup canned pumpkin puree
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp baking soda
¼ tsp salt

Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together brown rice flour, cinnamon, nutmeg, cloves, baking soda, and salt.
In a separate bowl, cream the butter and coconut sugar until smooth. Add the egg, vanilla extract, and pumpkin puree, mixing until well incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
Drop spoonfuls of dough onto the prepared baking sheet, flattening slightly.
Bake for 12–15 minutes or until the edges are golden and the cookies are firm to the touch.
Allow the cookies to cool before serving.

These pumpkin spice cookies are the perfect blend of spices and pumpkin flavor, making them an irresistible treat for any pumpkin lover.

The soft, chewy texture from the brown rice flour and the fragrant spices will make these cookies a seasonal favorite. Enjoy them with a hot drink for a delicious and comforting snack.

Banana Nut Brown Rice Flour Cookies

These banana nut cookies are a delightful treat, bringing together the natural sweetness of ripe bananas and the crunch of your favorite nuts.

The brown rice flour ensures they are gluten-free, while the bananas keep them moist and soft.

The addition of walnuts adds a savory crunch that perfectly balances the sweetness. These cookies are perfect for breakfast or as a quick snack during the day.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
½ cup coconut sugar
1 ripe banana (mashed)
1 egg
1 tsp vanilla extract
½ tsp cinnamon
½ tsp baking soda
¼ tsp salt
½ cup chopped walnuts

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, cinnamon, baking soda, and salt.
In another bowl, cream the butter and coconut sugar together until smooth. Add the mashed banana, egg, and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture and stir until fully incorporated.
Fold in the chopped walnuts.
Scoop dough onto the baking sheet and flatten slightly with a spoon.
Bake for 10–12 minutes, or until golden brown at the edges.
Let the cookies cool before enjoying.

These banana nut cookies are moist, naturally sweet, and have a lovely crunch from the walnuts.

The brown rice flour keeps them light and soft, making them a perfect gluten-free snack for any time of day.

The banana flavor is prominent, giving the cookies a unique and comforting taste.

Zucchini Chocolate Chip Brown Rice Flour Cookies

These zucchini chocolate chip cookies are a healthy and creative twist on the classic chocolate chip cookie.

The zucchini adds moisture and a slight earthiness, while the dark chocolate chips offer a rich and sweet contrast.

Brown rice flour makes them light yet chewy, and the recipe is a great way to sneak in some veggies while still indulging in a tasty treat.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
½ cup coconut sugar
1 egg
1 tsp vanilla extract
1 cup grated zucchini (water squeezed out)
½ cup dark chocolate chips
½ tsp baking soda
¼ tsp salt

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, baking soda, and salt.
In a separate bowl, cream the butter and coconut sugar until smooth. Add the egg and vanilla extract, mixing well.
Stir in the grated zucchini until well combined. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
Fold in the dark chocolate chips.
Scoop dough onto the prepared baking sheet and flatten slightly.
Bake for 10–12 minutes or until the cookies are golden at the edges.
Let them cool before serving.

These zucchini chocolate chip cookies are a creative and healthy alternative to traditional cookies.

They are moist, chewy, and have a wonderful balance of chocolate and veggie goodness.

The brown rice flour gives them a light texture that makes them the perfect gluten-free treat.

Chai Spice Brown Rice Flour Cookies

Inspired by the aromatic spices of chai tea, these cookies are full of warmth and flavor.

Brown rice flour helps keep the texture light and slightly chewy, while the chai spices—cinnamon, ginger, and cardamom—give them a fragrant and deliciously spiced taste.

These cookies are perfect for a cozy afternoon snack or a treat to serve during the fall and winter months.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
½ cup coconut sugar
1 egg
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cardamom
½ tsp baking soda
¼ tsp salt

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, cinnamon, ginger, cardamom, baking soda, and salt.
In a separate bowl, cream the butter and coconut sugar until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Scoop dough onto the prepared baking sheet and flatten slightly.
Bake for 10–12 minutes, or until golden brown around the edges.
Allow the cookies to cool before serving.

These chai spice cookies are aromatic, warm, and full of depth. The blend of spices gives them a unique flavor profile, perfect for those who enjoy spiced treats.

Brown rice flour ensures they are gluten-free while still offering a light, chewy texture. Pair them with a cup of chai tea for the ultimate cozy experience.

Almond Joy Brown Rice Flour Cookies

If you’re a fan of the classic Almond Joy candy bar, these gluten-free cookies will delight your taste buds with their chocolate, almond, and coconut flavors.

The brown rice flour creates a soft yet slightly chewy texture, and the combination of chocolate chips, almonds, and shredded coconut delivers a delicious, tropical twist.

These cookies are perfect for satisfying your sweet tooth while keeping things gluten-free.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
½ cup coconut sugar
1 egg
1 tsp vanilla extract
½ cup unsweetened shredded coconut
½ cup dark chocolate chips
½ cup whole almonds (roughly chopped)
½ tsp baking soda
¼ tsp salt

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, baking soda, and salt.
In a separate bowl, cream the butter and coconut sugar until smooth. Add the egg and vanilla extract, mixing well.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Fold in the shredded coconut, dark chocolate chips, and chopped almonds.
Scoop the dough onto the baking sheet and flatten with a spoon.
Bake for 10–12 minutes or until golden brown at the edges.
Let the cookies cool completely before serving.

These Almond Joy-inspired cookies are rich and indulgent, offering a mix of coconut, chocolate, and almond flavors in every bite.

The brown rice flour gives them a light yet satisfying texture. Enjoy these cookies with a cold glass of milk for the ultimate gluten-free treat.

Carrot Cake Brown Rice Flour Cookies

These carrot cake-inspired cookies capture all the flavors of the classic dessert in a convenient, gluten-free form.

The brown rice flour keeps them light and slightly chewy, while the carrots and warm spices give them a cozy, delicious flavor.

These cookies are perfect for those who love carrot cake but want a quicker and gluten-free alternative.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
¼ cup coconut sugar
1 egg
1 tsp vanilla extract
1 cup grated carrots
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp baking soda
¼ tsp salt
½ cup chopped walnuts (optional)

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, cinnamon, nutmeg, baking soda, and salt.
In another bowl, cream the butter and coconut sugar until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
Stir in the grated carrots until evenly mixed.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If desired, fold in the chopped walnuts.
Scoop the dough onto the baking sheet and flatten slightly with a spoon.
Bake for 10–12 minutes or until golden brown on the edges.
Allow the cookies to cool before serving.

These carrot cake cookies offer a flavorful and sweet twist on the classic dessert.

The combination of warm spices and tender carrots creates a comforting treat, and the addition of walnuts adds extra crunch and richness.

These cookies are perfect for any occasion, especially for those craving something sweet and gluten-free.

Coconut Lime Brown Rice Flour Cookies

These coconut lime cookies bring a refreshing and tropical flavor that’s perfect for any time of year. The brown rice flour provides a light texture, while the coconut adds a delightful chewiness.

The lime zest and juice give these cookies a bright, citrusy punch, making them the ideal choice for those who enjoy a balance of sweet and tart in their treats.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
½ cup coconut sugar
1 egg
1 tsp vanilla extract
1 tbsp lime zest
2 tbsp fresh lime juice
½ cup unsweetened shredded coconut
½ tsp baking powder
¼ tsp salt

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, baking powder, and salt.
In another bowl, cream the butter and coconut sugar together until smooth. Add the egg, vanilla extract, lime zest, and lime juice, mixing well.
Gradually add the dry ingredients to the wet mixture and stir until combined.
Fold in the shredded coconut.
Scoop dough onto the baking sheet and flatten slightly with a spoon.
Bake for 10–12 minutes or until golden brown around the edges.
Let the cookies cool before serving.

These coconut lime cookies are a light, refreshing treat with a balance of sweet coconut and tangy lime flavors.

The brown rice flour keeps them soft and chewy, while the shredded coconut gives them an added texture.

These cookies are perfect for a tropical snack or dessert, and they make a great gluten-free option for warm-weather gatherings.

Peanut Butter Chocolate Brown Rice Flour Cookies

These peanut butter chocolate cookies are an irresistible combination of creamy peanut butter and rich chocolate, all baked into a chewy, gluten-free cookie.

The brown rice flour gives them the perfect light texture while allowing the flavors of peanut butter and chocolate to shine.

These cookies are the ultimate indulgence for anyone who loves the classic peanut butter and chocolate combo.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted peanut butter
½ cup coconut sugar
1 egg
1 tsp vanilla extract
½ cup dark chocolate chips
½ tsp baking soda
¼ tsp salt

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, baking soda, and salt.
In a separate bowl, cream together the peanut butter and coconut sugar until smooth. Add the egg and vanilla extract, mixing well.
Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
Fold in the dark chocolate chips.
Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly.
Bake for 10–12 minutes or until golden at the edges.
Allow the cookies to cool before serving.

These peanut butter chocolate cookies are rich, creamy, and loaded with flavor. The combination of salty peanut butter and sweet chocolate makes these cookies a must-try for peanut butter lovers.

The brown rice flour provides a light texture while still making these cookies satisfying. Enjoy them with a glass of milk for a perfect treat!

Pineapple Coconut Brown Rice Flour Cookies

These tropical-inspired cookies combine the sweetness of pineapple with the richness of shredded coconut.

The light and chewy texture from the brown rice flour allows the fruity flavors to shine, making these cookies a delightful and refreshing treat.

Perfect for warm days or when you want a taste of the tropics, these cookies offer a burst of sunshine in every bite.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
¼ cup coconut sugar
1 egg
1 tsp vanilla extract
½ cup dried pineapple (chopped)
½ cup unsweetened shredded coconut
½ tsp baking soda
¼ tsp salt

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, baking soda, and salt.
In a separate bowl, cream the butter and coconut sugar until smooth. Add the egg and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Fold in the dried pineapple and shredded coconut.
Scoop dough onto the prepared baking sheet and flatten slightly.
Bake for 10–12 minutes or until golden brown around the edges.
Allow the cookies to cool before serving.

These pineapple coconut cookies are a refreshing treat with a tropical twist.

The combination of dried pineapple and coconut creates a sweet, chewy texture, while the brown rice flour ensures they are light and gluten-free.

These cookies are perfect for a summery snack or as a unique addition to your cookie jar.

Choco-Mint Brown Rice Flour Cookies

For anyone who loves the combination of mint and chocolate, these choco-mint cookies are an absolute must.

The refreshing mint flavor pairs perfectly with the richness of chocolate chips, and the brown rice flour creates a light, chewy texture.

These cookies are perfect for when you want a decadent treat with a refreshing twist.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
½ cup coconut sugar
1 egg
1 tsp vanilla extract
½ tsp peppermint extract
½ cup dark chocolate chips
½ tsp baking soda
¼ tsp salt

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, baking soda, and salt.
In another bowl, cream the butter and coconut sugar until smooth. Add the egg, vanilla extract, and peppermint extract, mixing until fully incorporated.
Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
Fold in the dark chocolate chips.
Scoop dough onto the prepared baking sheet and flatten slightly with a spoon.
Bake for 10–12 minutes or until golden brown at the edges.
Allow the cookies to cool before serving.

These choco-mint cookies are refreshing, rich, and perfectly balanced. The mint extract adds a cool, refreshing flavor that complements the sweet chocolate chips.

The brown rice flour gives these cookies a light texture that’s soft and chewy. These cookies are perfect for mint lovers and make an excellent gluten-free treat.

Lemon Poppy Seed Brown Rice Flour Cookies

These lemon poppy seed cookies are a refreshing and zesty treat that combines the tangy brightness of lemon with the subtle crunch of poppy seeds.

The brown rice flour provides a light and tender texture that allows the citrus and seeds to stand out. Perfect for a spring or summer treat, these cookies are refreshing and flavorful, making them a great gluten-free option for lemon lovers.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
¼ cup coconut sugar
1 egg
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tbsp poppy seeds
½ tsp baking soda
¼ tsp salt

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, baking soda, and salt.
In a separate bowl, cream together the butter and coconut sugar until smooth. Add the egg, vanilla extract, lemon zest, and lemon juice, mixing well.
Gradually add the dry ingredients to the wet mixture, stirring until combined.
Fold in the poppy seeds.
Scoop dough onto the prepared baking sheet and flatten slightly.
Bake for 10–12 minutes or until golden brown around the edges.
Allow the cookies to cool before serving.

These lemon poppy seed cookies are a bright, citrus-filled treat with a delightful crunch from the poppy seeds.

The brown rice flour gives them a soft, light texture, while the zesty lemon flavor shines through.

These cookies are perfect for any lemon lover and make a great addition to springtime or summer gatherings.

Cinnamon Roll Brown Rice Flour Cookies

If you love cinnamon rolls but want a quicker, gluten-free version, these cinnamon roll-inspired cookies are perfect!

Packed with cinnamon sugar swirls and a warm, comforting flavor, they capture all the deliciousness of cinnamon rolls in a soft and chewy cookie form.

The brown rice flour ensures they remain light and gluten-free while still delivering all the sweet, cinnamon goodness.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
½ cup coconut sugar
1 egg
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt
2 tbsp coconut sugar (for rolling)
1 tsp ground cinnamon (for rolling)

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, baking soda, cinnamon, and salt.
In another bowl, cream the butter and coconut sugar together until smooth. Add the egg and vanilla extract, mixing well.
Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
In a small bowl, combine the cinnamon and coconut sugar for the rolling mixture.
Scoop out dough and roll it into balls, then roll each ball in the cinnamon-sugar mixture before placing it on the baking sheet.
Flatten each dough ball slightly with your fingers.
Bake for 10–12 minutes or until golden brown at the edges.
Let the cookies cool before serving.

These cinnamon roll cookies are a warm and comforting treat that’s full of cinnamon sweetness.

They offer the flavors of cinnamon rolls without the work of rolling out dough, and the brown rice flour keeps them light and chewy. Perfect for a cozy snack or breakfast treat!

Orange Almond Brown Rice Flour Cookies

These orange almond cookies bring together the zesty flavor of orange with the rich, nutty crunch of almonds.

The brown rice flour creates a tender texture, while the combination of citrus and almond gives them a bright and nutty flavor.

These cookies are ideal for anyone looking for a gluten-free dessert that’s light, fresh, and bursting with flavor.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
½ cup coconut sugar
1 egg
1 tsp vanilla extract
1 tbsp orange zest
2 tbsp fresh orange juice
½ cup sliced almonds
½ tsp baking soda
¼ tsp salt

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, baking soda, and salt.
In another bowl, cream the butter and coconut sugar until smooth. Add the egg, vanilla extract, orange zest, and orange juice, mixing well.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Fold in the sliced almonds.
Scoop dough onto the prepared baking sheet and flatten slightly.
Bake for 10–12 minutes or until golden brown at the edges.
Let the cookies cool before serving.

These orange almond cookies are a delightful combination of fresh citrus and crunchy almonds.

The light, chewy texture from the brown rice flour pairs perfectly with the zesty orange flavor. They’re an elegant gluten-free treat that’s perfect for a light snack or as part of a dessert spread.

Apple Cinnamon Brown Rice Flour Cookies

These apple cinnamon cookies combine the warm flavors of cinnamon with the natural sweetness of apples, creating a comforting and delicious treat.

The brown rice flour ensures they are light and gluten-free, while the diced apples add moisture and a fruity burst.

Perfect for autumn or whenever you’re craving something cozy and sweet, these cookies are sure to please.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
¼ cup coconut sugar
1 egg
1 tsp vanilla extract
1 cup diced apple (peeled)
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, baking soda, cinnamon, and salt.
In another bowl, cream together the butter and coconut sugar until smooth. Add the egg and vanilla extract, mixing well.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Gently fold in the diced apples.
Scoop dough onto the prepared baking sheet and flatten slightly.
Bake for 10–12 minutes, or until golden brown around the edges.
Allow the cookies to cool before serving.

These apple cinnamon cookies are packed with cozy flavors and offer a soft, chewy texture. The diced apples add a juicy sweetness that perfectly complements the cinnamon spice.

The brown rice flour keeps them light and gluten-free, making them a perfect fall treat or anytime you’re craving something comforting and sweet.

Raisin Oat Brown Rice Flour Cookies

These chewy raisin oat cookies are a classic, reimagined with brown rice flour for a gluten-free version. The oats add a hearty texture, while the raisins provide bursts of sweetness in every bite.

The cinnamon adds warmth, making these cookies a delightful treat for any time of day. They’re perfect for those looking for a wholesome snack that still satisfies a sweet tooth.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
¼ cup coconut sugar
1 egg
1 tsp vanilla extract
1 cup rolled oats
½ cup raisins
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp salt

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, cinnamon, baking soda, and salt.
In a separate bowl, cream the butter and coconut sugar until smooth. Add the egg and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Fold in the rolled oats and raisins.
Scoop dough onto the baking sheet and flatten slightly with a spoon.
Bake for 10–12 minutes, or until golden brown at the edges.
Let the cookies cool before serving.

These raisin oat cookies are a perfect combination of chewy oats, sweet raisins, and warm cinnamon.

The brown rice flour ensures they’re gluten-free, while maintaining a hearty and satisfying texture.

These cookies make a great snack or breakfast treat, ideal for those craving a wholesome yet indulgent bite.

Peach Almond Brown Rice Flour Cookies

These peach almond cookies bring the flavors of fresh, juicy peaches and crunchy almonds together in a delightful gluten-free treat.

The brown rice flour provides a tender texture, while the peaches add natural sweetness and moisture.

The almonds give the cookies a satisfying crunch, making these the perfect summertime treat or a flavorful option for any occasion.

Ingredients:

1 ½ cups brown rice flour
½ cup unsalted butter (softened)
¼ cup coconut sugar
1 egg
1 tsp vanilla extract
1 cup diced fresh peach (peeled)
½ cup sliced almonds
½ tsp baking soda
¼ tsp salt

Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the brown rice flour, baking soda, and salt.
In a separate bowl, cream the butter and coconut sugar until smooth. Add the egg and vanilla extract, mixing well.
Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
Gently fold in the diced peaches and sliced almonds.
Scoop dough onto the prepared baking sheet and flatten slightly.
Bake for 10–12 minutes, or until golden brown around the edges.
Allow the cookies to cool before serving.

These peach almond cookies are bursting with juicy, sweet peaches and crunchy almonds.

The brown rice flour gives them a light, tender texture, while the almond slices add a satisfying crunch.

These cookies are perfect for those looking for a sweet and fruity gluten-free treat that also has a bit of nuttiness.