Rice Crispy Cookies

Rice Crispy Cookies - Gluten Free-

Cookies, anyone? I’d like to be honest when I say “It’s Christmas! Of course we eat only cookies and treats.” But in reality, I’ll use any excuse to gobble up the snacks no matter what the season. There was a funny comment that I read on another blog the other day about “accepting my five pounds of cookie weight”. That’s totally me. If it was important, I suppose I could weigh a few pounds less. I’m within a healthy weight range for my height … buuuttt … there is definitely some extra.

I’m OK with that.

Because, cookies.

😉

Rice Crispy Cookies - Gluten Free

Bags of puffed brown rice always make their way into my cupboard. They are pretty versatile and can be used as a healthier alternative to regular white puffed rice crispies. Earlier this month, I used them in these Rice Crispy & Peanut Chocolate Bars which have become a super popular recipe.

For this recipe, I thought, why not throw the rice crispies into some cookies? I had spelt flour on hand, which is great for baking. If you cannot tolerate gluten at all, I would use a gluten free all-purpose instead. Otherwise, the spelt is a nutritious, whole grain option.

Rice Crispy Cookies - Gluten Free

Once the dough is mixed, letting it chill in the fridge will prevent it from spreading out all over the place. It really makes for thick, puffy cookies. That’s what you want for these babies.

Rice Crispy Cookies - Gluten Free-

Just roll your chilled dough into balls and bake.

Rice Crispy Cookies - Gluten Free-

What smells better than cookies baking in the oven? Nothing! 

Rice Crispy Cookies - Gluten Free-

What tastes better than freshly baked cookies out of the oven? Ummm … Nothing again!

Rice Crispy Cookies - Gluten Free-

 

As an Amazon Associate I earn from qualifying purchases.

Rice Crispy Cookies

Sharon Rhodes
5 from 1 vote
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, Snack
Cuisine American
Servings 24
Calories 116 kcal

Ingredients
  

Instructions
 

  • In a medium bowl whisk together the flour, salt & baking soda. Set aside
  • In a large mixing bowl, using a hand mixer, cream together the coconut oil and coconut sugar
  • Beat in the peanut butter, egg, maple syrup & vanilla
  • Bit by bit, beat in the flour mixture. I beat in a third at a time until the flour was well incorporated
  • Using a spatula, stir in the rice crispies. Cover the bowl and refrigerate for an hour
  • Preheat the oven to 375 and line 2 baking sheets with parchment paper
  • Roll out heaping tablespoon sized balls of the chilled dough
  • Bake for 8-10 minutes, rotating the sheets halfway through. Check the bottoms to see if they’re done
  • Let cool for 10 minutes then transfer to a wire rack
  • Store in a sealed container

Nutrition

Calories: 116kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 6mgSodium: 84mgPotassium: 44mgSugar: 4gVitamin A: 10IUCalcium: 7mgIron: 0.6mg
Keyword rice crispy cookies
Tried this recipe?Let us know how it was!

Similar Posts

4 Comments

  1. I’m definitely using the holidays as an excuse to eat lots of cookies too. It doesn’t help that my grandma is staying here and she brought a huge tin of her amazing sugar cookies with her! I would be all over these cookies too – I am powerless before a cookie that I can justify as healthy. 😉

    Hope you have a Merry Christmas Sharon!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.