Low Histamine Rice Flour Cookies

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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.

Try More Recipes:

• Low Histamine Vanilla Cupcakes
• Low Histamine Carob Brownies
• Low Histamine Pear Muffins