Rice Corn & Coconut Flour Cookies (gluten-free)

Looks like making gluten-free cookies for a child becomes my weekly tradition. I don’t mind! Just enjoying baking new yummy things so much!
In this recipe a combination of rice, corn and coconut flours magically turns butter-free dough into the crisp, shortbread-like cookies.
Happy baking!:)
Makes a few dozen of cookies (2 regular trays)
Takes 35 mins (prep – 15 mins, baking – 20 mins (2 batches)) + cooling 10 mins

Ingredients

3 eggs
1/3 cup neutral vegetable oil (corn, grapeseed)
1/3 cup milk
1/2 cup rice flour
2 cups corn flour
1 cup coconut flour
1/2 cup sugar
1/2 tsp soda
squeeze of lemon

Method

Preheat the oven to 180°C/350°F. Line the baking trays with parchment paper.

In a mixing bowl, combine the eggs, oil and milk. Sift in the rice and corn flours. Add the coconut flour, sugar and soda mixed with lemon juice. Stir everything to combine. Form the dough and leave to set for 5 mins.

On a generously floured with corn/rice flour work surface, roll out the dough and cut out cookies. Lightly knead together the scraps and cut out more cookies to use it all up. Transfer them to the baking trays placing about 1cm apart. Bake for 7-10 mins until fragrant and lightly golden around the edges. Remove and let cool for at least 10 mins.
Store in the airtight cookie container.

Enjoy!:)

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