{"id":387824,"date":"2010-03-04T08:52:03","date_gmt":"2010-03-04T12:52:03","guid":{"rendered":"http:\/\/www.egglesscooking.com\/?p=1698"},"modified":"2010-03-04T08:52:03","modified_gmt":"2010-03-04T12:52:03","slug":"oats-brown-rice-flour-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/387824","title":{"rendered":"Oats &amp; Brown Rice Flour Chocolate Chip Cookies"},"content":{"rendered":"<p class=\"first-child \"><center><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"Oats Brown Rice Chocolate Chips Cookies\" src=\"http:\/\/www.EgglessCooking.com\/images\/cookie\/brown-rice-cookies.jpg\" title=\"Oats Brown Rice Chocolate Chips Cookies\" width=\"500\" height=\"555\" \/><\/p>\n<p><\/center><\/p>\n<p><span title=\"I\" class=\"cap\"><span>I<\/span><\/span>f you are a novice baker looking for an easy recipe to be successful with or in a hurry to whip up a batch of delicious cookies then this <strong>brown rice flour<\/strong> chocolate chip cookie recipe should be your first choice.  Unlike the regular chocolate chip cookie recipe, this one doesn&#8217;t need butter, so you save time on bringing it to room temperature.  This is almost instant.  Just mix together flour, sugar, oil and a couple of other ingredients and by the the time the oven is preheated your cookie dough is ready.  So within 30 minutes warm, delicious, fresh from the oven chocolate chip cookies is ready.<\/p>\n<p><span id=\"more-1698\"><br \/>\n<span style=\"float:left;\"><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"pub-8580655884330693\";\n\/* 300x250, created 12\/11\/09 *\/\ngoogle_ad_slot = \"3194220409\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/span><\/span><\/p>\n<p><p>This recipe is based on this <strong><a href=\"http:\/\/www.albertabarley.com\/recipes\/cookies\/easy-chocolate-chip-cookies\" >barley chocolate chip cookie recipe<\/a><\/strong>.  I used a mix of oat flour and <strong>brown rice flour<\/strong> instead.  Since cookies don&#8217;t need much of rising unlike quick bread and cakes, I think you should be fine using any other flour in this recipe.  This cookie recipe is also gluten friendly.  If you make sure all the ingredients are gluten-free, this is a wonderful recipe.  It&#8217;s vegan too when you use vegan chocolate chips.  These cookies remained crisp even after a week.<\/p>\n<p><div class=\"newline\">\n<\/div>\n<div class=\"cb\">\n<div class=\"bt\">\n<div><\/div>\n<\/div>\n<div class=\"i1\">\n<div class=\"i2\">\n<div class=\"i3\">\n<p>\n<span style=\"float:right\">Note: There is a print link embedded within this post, please visit this post to print it.<\/span><\/p>\n<h1>Oats &#038; Brown Rice Flour Chocolate Chip Cookies<\/h1>\n<h2>Dry Ingredients:<\/h2>\n<div class='inglong1'><span class='inleft'>Oats Flour<\/span><span class='qtyright'> 1 and 1\/4 cups<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Brown Rice Flour<\/span><span class='qtyright'> 1 and 1\/4 cups<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Baking Soda<\/span><span class='qtyright'> 1 teaspoon<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Brown Sugar (I used light)<\/span><span class='qtyright'> 1 cup<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Granulated Sugar<\/span><span class='qtyright'> 1\/2 cup<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Chocolate Chips<\/span><span class='qtyright'> 1 cup<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Nuts<\/span><span class='qtyright'> 1\/2 cup<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<p><h2>Wet Ingredients:<\/h2>\n<div class='inglong1'><span class='inleft'>Canola Oil<\/span><span class='qtyright'> 2\/3 cup<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Vanilla Extract<\/span><span class='qtyright'> 1 teaspoon<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>EnerG egg replacer<\/span><span class='qtyright'> 4 teaspoons<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<div class='inglong1'><span class='inleft'>Warm Water<\/span><span class='qtyright'> 7 tablespoons<\/span><\/p>\n<div style='clear: both;'><\/div>\n<\/div>\n<p><strong>Yield:<\/strong> Approximately 30 cookies<\/p>\n<h2>Procedure:<\/h2>\n<p>1. Preheat the oven for 15 minutes at 375F\/190C.  Grease (use shortening\/butter\/non-stick spray) the baking sheets and keep it aside.<\/p>\n<p>2. Whip the EnerG egg replacer powder with warm water in a blender until it&#8217;s smooth and frothy.<\/p>\n<p>3. In a large bowl combine the dry and wet ingredients and mix well.<\/p>\n<p>4. Drop by spoonfuls onto the prepared baking sheets and bake for 10 minutes or until lightly browned.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"bb\">\n<div><\/div>\n<\/div>\n<\/div>\n<p><a class=\"a2a_dd addtoany_share_save\" href=\"http:\/\/www.addtoany.com\/share_save?linkurl=http%3A%2F%2Fwww.egglesscooking.com%2F2010%2F03%2F04%2Foats-brown-rice-flour-chocolate-chip-cookies%2F&amp;linkname=Oats%20%26%23038%3B%20Brown%20Rice%20Flour%20Chocolate%20Chip%20Cookies\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.egglesscooking.com\/wp-content\/plugins\/add-to-any\/share_save_120_16.png\" width=\"120\" height=\"16\" alt=\"Share\/Bookmark\"\/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you are a novice baker looking for an easy recipe to be successful with or in a hurry to whip up a batch of delicious cookies then this brown rice flour chocolate chip cookie recipe should be your first choice. Unlike the regular chocolate chip cookie recipe, this one doesn&#8217;t need butter, so you [&hellip;]<\/p>\n","protected":false},"author":127,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-387824","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/387824","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/127"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=387824"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/387824\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=387824"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=387824"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=387824"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}