Rice Flour Almond Cookies (gluten-free, egg-free)

Riceflour Almond Cookies 1

These rice flour almond cookies are prepared using naturally gluten-free flour – rice flour and flavored with almonds. The super crisp and crumbly texture of these is totally loved by all age groups for sure.

Riceflour Almond Cookies 1


Riceflour Almond Cookies 1

Rice Flour Almond Cookies (gluten-free, egg-free)

These rice flour almond cookies is prepared using the naturally gluten free flour – rice flour and flavored with almonds. Super crisp and crumbly texture of these are totaly loved by all age group for sure.
5 from 6 votes
Prep Time 10 minutes
Cook Time 12 minutes
Chiling Time 30 minutes
Total Time 52 minutes
Course Snack
Cuisine International
Servings 10 cookies


  • cup Rice flour
  • ¾ cup Powdered sugar
  • 2 tbsp Almond (ground)
  • Almond (sliced) few
  • ½ cup Butter
  • 1 tbsp Cornstarch
  • ½ tsp Vanila essence
  • ¼ tsp Salt
  • ¼ cup Water


  • In a mixing bowl first whisk butter and powdered sugar until smooth.
  • Add vanilla essence, cornstarch, salt and mix well.
  • Then add the rice flour in batches along with ground alomnds and mix.
  • Make a dough by adding 1 tbsp of water at a time.
  • Divide the dough into two parts first.
  • Place a parchment paper on work surface and put one part of the dough.
  • Cover the dough with another parchment paper and start to roll out the dough to a thickness of about 1/2 inch.
  • Now peel the top parchment paper and sprinkle half of the amond slices all over.
  • Gently pressed and then cut the rolled dough into any desired cookie shape. I have kept these as rectangular.
  • With the help of a flat spatula, transfer the the cookies onto a baking tray lined with parchment paper keeping about 1 inch space in between.
  • Similaly make shapes from the other part of the dough and arrange over the baking tray.
  • Keep the tray in the refrigerator to chill.
  • Meanwhile preheat the oven at 170 deg C.
  • Bake the cookies for 10-12 minutes or until the edges just start to browned.
  • Transfer the tray to a wire rack and allow to cool.
  • Store these Rice Flour Almond Cookies in an air-tight container to serve later !


  • Add water little by little to get a perfect dough, don’t add all at a time.
  • These cookies will keep for up to 2 weeks in an air-tight container.
  • I have used almonds here. Any other nuts like pistachio, cashew will fit well.
Keyword Gluten free, Gluten free Cookies, Rice Flour



Hey there !

Myself Sasmita, a techie turns to a food blogger which is reflected in this space.

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  1. Priya Vj

    5 stars
    Crisp and crunchy cookies with the flavor of almond and vanilla . Love how you have used rice flour to make them ..

  2. Preethicuisine Preethicuisine

    5 stars
    Rice flour almond cookies sounds so good. Baked to perfection. Crisp and crunchy cookies perfect for the tea time. Beautifully captured .

  3. The Girl Next Door

    5 stars
    What a lovely recipe, Sasmita! Love the look of these crunchy biscuits. With the flavours of almond, what’s to not love?! Beautiful pics!

  4. Sujata Roy

    5 stars
    Rice flour almond cookies looks fabulous Sasmita. I can imagine the crispy crunchy texture and delectable taste. Also loved your click

  5. Radha

    5 stars
    These sound delicious! Genius to make rice flour cookies and this will be a super hit with kids!

  6. Cherry

    5 stars
    Had extra rice flour and was searching for a cookie recipe that has rice flour. These came out great.
    The recipe directions mentioned to add vanilla essence but didn’t specify how much in the ingredients. I added ½tsp and it made the biscuits fragrant. They hold their shape after baking and didn’t spread much at all.
    I prefer a thinner and crunchier biscuit so I rolled them out thinner and baked them till they’re slightly more browned. My mum loves almonds and she is a fan after she tried them.

    Thanks for the great recipe!

    1. Sasmita

      Glad to hear that the recipe came out great !
      yes, I forgot to mention the vanilla essence. Now that is updated.
      Thank you so much!

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