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Rice Cookies

A quick gluten, dairy and sugar free biscuit that everyone will love.
Course: afternoon tea
Cuisine: Australian
Keyword: dairy free, gluten free, sugar free
Servings: 16
Cost: $5


  • cups Rice Flakes - I used Rice Porridge
  • cups Shredded Coconut
  • cups Gluten Free Plain Flour
  • 1 cup Erythritol 
  • 2 tbsp honey
  • 100 g almond meal
  • 2 tsp baking powder
  • 140 g Nuttelex
  • 2 eggs


  • Preheat the oven to 180°. Line 2 baking trays with baking paper.
  • Combine rice flakes, coconut, flour, erythritol, almond meal and baking powder
  • Melt Nuttelex then add honey and mix together
  • Whisk the eggs in a separate bowl and then add to the butter mixture. Mix well and add to the dry ingredients. Mix again until combined.
  • Roll about 2 tablespoons of mixture into large balls. Flatten and then place on baking tray lined with baking paper. These cookies won't rise or 'grow' but still leave a small space between them.
  • Bake for 10-15 minutes. Cookies may look a little unstable when they are done but as they cool they will develop more structure.
  • Enjoy!


I used Lowan Rice Porridge as my rice flakes which also contains some 'orchard fruits' which added a lovely bonus to the cookies.
Nuttelex is a dairy free margarine that can found at all supermarkets. If you are not dairy free, feel free to use butter instead.
I use gluten free plain flour however if you don't need to follow a gluten free diet - then feel free to use 'normal' plain flour.