Rice Flour Cookies

Rice Flour Cookies

No need for wheat flour!! These are crispy rice flour cookies.


★Butter (bring to room temperature)
100 g
★Sugar (cane sugar)
50 g
★Vanilla extract
a small amount
★Grated yamaimo yam (refer to the Helpful Hints)
20 g
【Plain dough】
Rice flour (Joshinko)
80 g
Corn starch (or katakuriko, tapioca flour)
20 g
【Cocoa Dough】
Rice flour (Joshinko)
60 g
Cocoa powder
20 g
Corn starch
20 g


1. Mix the ★ ingredients well with a wooden spoon until the mixture becomes smooth. Divide the dough in half.
2. Add the plain dough and cocoa dough ingredients to each portion of the dough that was divided in half, and mix. Cover with plastic wrap, and let them rest for 12-30 minutes in the fridge.
3. Form into your desired shapes, or cut out shapes with cookie cutters. Bake in a preheated oven for 10-15 minutes at 180℃.
4. You can also use matcha.
5. You can knead kabocha squash into the dough. I cut out kabocha squash skin into shapes, and made Halloween cookies.
6. Cutting out shapes with cookie cutters makes the cookies look cute.
7. You can use this dough to make tart crusts!!

Story Behind this Recipe

I made this recipe for kids who are allergic to wheat.