Soft melt-in-your-mouth vanilla cookies
Quick Recipe Card
Soft, melt-in-your-mouth vanilla cookies made with wholesome gluten-free pantry staples.
Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
10 mins | 15–20 mins | 30 mins | 12 cookies | Easy |
Bake Temp: 170°C (340°F) | Texture: Cakey & Soft | Shelf Life: 5 Days (Fridge)
Ingredients
1 ½ cups white or brown rice flour
60 g (about 4 tbsp) unsalted butter, softened (or virgin coconut oil)
100 ml unsweetened thick coconut cream (or heavy dairy cream)
2 large eggs, room temperature
2 tbsp raw honey
4–6 drops liquid stevia (adjust to taste)
1 ½ tsp pure vanilla extract
½ tsp baking powder
1 pinch fine sea salt
Instructions
Preheat your oven to 170°C (340°F) and line a baking sheet with parchment paper.
Crack the two eggs into a mixing bowl along with the honey.
Whisk vigorously for about 1 minute until light, slightly pale, and bubbly.
Add the softened butter, coconut cream, liquid stevia, and vanilla extract.
Whisk until smooth and thoroughly combined.
Sift in the rice flour, baking powder, and sea salt.
Fold gently with a spatula until a soft, uniform cookie dough forms.
Scoop 12 equal portions onto the lined baking sheet, leaving room between each mound.
Press down lightly on each dough ball to shape into rounds (these cookies hold their shape while baking).
Bake at 170°C (340°F) for 15 to 20 minutes until the edges turn light golden.
Cool on the tray for 5 minutes, then transfer to a wire rack to set completely.
Helpful Tips & Customizations
Pro-Baker Texture Tip: Because rice flour doesn't spread like all-purpose flour, flatten each cookie to your preferred thickness right before sliding the tray into the oven!
Customize your batch using this easy flavor matrix:
Variation | Add-In Amount | How to Add |
|---|---|---|
Chocolate Chip | â…“ cup dark chocolate chips | Fold into dough before scooping. |
Nutty Crunch | ¼ cup toasted chopped walnuts | Press into tops before baking. |
Rich Chocolate | 2 tbsp unsweetened cocoa powder | Whisk in with the rice flour. |
Storage & Freezing: Store cooled cookies in an airtight container in the refrigerator for up to 5 days. To freeze, freeze the baked cookies on a flat tray for one hour, then transfer them to a freezer bag for up to 3 months. Defrost on the counter for 15 minutes before serving.
Why You’ll Love This Recipe
100% Gluten-Free: Made with gentle rice flour for easy digestion.
Refined Sugar-Free: Sweetened naturally with raw honey and calorie-free stevia.
Soft Bakery Texture: Tender, cake-like centers that never dry out.
Quick Prep: One bowl, simple whisking, and ready in 30 minutes flat.
Lunchbox Approved: Durable enough for backpacks and midday snacks.
Nutrition & Health Benefits
These simple vanilla cookies provide clean, sustaining energy without the dreaded sugar crash. By swapping out refined white sugar for a subtle blend of raw honey and stevia, your blood sugar remains stable throughout the day.
Healthy fats from coconut cream and butter deliver steady satiety, keeping hunger away longer. Rice flour offers a naturally hypoallergenic, easy-to-digest carbohydrate base that keeps the recipe entirely wheat-free and kid-friendly.