These cookies are buttery, delicate, and slightly sweet with a smooth, crumbly texture. They’re made using rice flour for a gluten-free base and use gentle ingredients suited to sensitive diets. This is a perfect low trigger snack for tea time, holiday baking, or whenever you want a calming, anti-inflammatory choice.

Ingredients Needed:

½ cup (100 g) coconut oil or ghee: instead of butter or shortening for a histamine-friendly fat
¾ cup (90 g) powdered sugar: plain, no additives
Seeds from 1 vanilla bean or 1 tsp vanilla powder: instead of vanilla extract to avoid alcohol/fermentation
1 tbsp arrowroot starch or tapioca starch: instead of cornstarch to keep low histamine
¼ tsp salt: optional
1½ cup (240 g) rice flour: white or brown rice flour
¼ cup (60 ml) water: add only if needed to bring dough together

How to Make Low Histamine Rice Flour Cookies:

Cream Fat and Sugar:
In a mixing bowl, beat coconut oil or ghee and powdered sugar until light and smooth.

Add Vanilla and Starch:
Mix in vanilla powder or seeds and arrowroot starch with salt until fully combined.

Add Rice Flour:
Add rice flour in two batches, mixing well after each. If dough feels too dry, add one tablespoon of water at a time until it forms a soft dough.

Chill Dough:
Divide dough into two discs. Wrap each in parchment or wax paper (instead of plastic wrap) and chill in the fridge for 1 hour until firm enough to roll.

Preheat Oven:
Preheat oven to 340°F (170°C). Line a baking sheet with parchment paper.

Shape Cookies:
Roll chilled dough on a lightly floured surface (use rice flour). Cut with a cookie cutter, or roll into small balls and flatten gently with your palm.

Bake:
Bake for 10–12 minutes until edges are slightly golden. The cookies should remain pale. Don’t overbake.

Cool and Store:
Cool cookies completely on a wire rack before storing in an airtight glass jar. These cookies keep for up to 2 weeks.

Recipe Tips:

Use coconut oil or ghee instead of butter or shortening to stay histamine-friendly
Vanilla powder or bean seeds avoid fermented extracts
Arrowroot or tapioca starch keeps these cookies low histamine compared to cornstarch
Chill dough for best shape and texture
Handle gently as rice flour cookies are delicate

How to Store & Reheat:

Room Temperature: Store in airtight glass jar for up to 2 weeks
Fridge: Not necessary but can extend freshness to 3 weeks
Freezer: Freeze uncooked dough discs for up to 1 month; thaw overnight in fridge before baking

Nutrition Facts (per cookie, approx.):

Calories: 192
Sodium: 40mg
Protein: 1g
Fat: 10g
Carbs: 25g
Fibre: 1g
Sugar: 9g

FAQs:

What starch is safest for low histamine baking?
Arrowroot and tapioca starch are safer than cornstarch because they’re less processed and not fermented.

Can I use vanilla extract in low histamine cookies?
No, vanilla extract contains alcohol and may be fermented. Use vanilla powder or seeds from a vanilla bean.

Is rice flour low histamine?
Yes, rice flour is a gentle, gluten-free flour that’s suitable for a low trigger snack.

How do I keep rice flour cookies from crumbling?
Chill the dough well and handle gently after baking. Using coconut oil helps bind them better.

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