Gluten-Free Rice Flour Vegan Chocolate Chip Butterscotch Cookies

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Sometimes you just need a sweet treat, and these gluten-free rice flour cookies are rich and thick organic delights sweetened with organic coconut sugar. We love them as a quick-grab of yummy goodness after school for the kids or as a dessert for a work lunch. What about the organic brown rice flour? If you haven’t used our freshly milled rice flour, it is a fantastic texture for these fabulous cookies. Because it is milled-to-order, the flour is never bitter.


2 1/2 cups Organic Grains White Basmati Rice Flour 
1 tsp. Xanthan Gum powder
1 tsp. Salt
1 tsp. Baking powder
1/2 cup melted coconut oil
1 cup Organic Coconut Sugar
1/2 cup Soy milk
1 tsp. Vanilla
2 cups Lily’s Vegan Organic dark chocolate stevia sweetened chips or chunks

white basmati rice flour 3 pound product packaging



  • Preheat oven to 375°F.  In a large bowl combine the Organic Grains White Basmati Rice Flour, xanthan gum, salt, and baking powder.
  • In a separate bowl whisk the melted butter, coconut sugar, soymilk, and vanilla.
  • Mix the brown rice flour mixture with the soymilk/sugar mixture. Stir well. Add the chocolate chips.
  • Scoop cookies (36g each or 2T/30ml) onto a lightly oiled cookie sheet with 1 inch between cookies.
  • Lightly flatten cookies with your hand. Bake 9-10 minutes. Remove from oven and allow to cool on cookie sheet 5 minutes before transferring to a cooling rack. Keep in an airtight container. Yield 2 dozen cookies.

super close up of a cookie having been broken apart so you can see the delicious insides


More Recipes