Rice Crispy Cookies
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.
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.
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.
Just roll your chilled dough into balls and bake.
What smells better than cookies baking in the oven? Nothing!
What tastes better than freshly baked cookies out of the oven? Ummm … Nothing again!
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Rice Crispy Cookies
- ½ cup coconut oil solid
- ½ cup coconut sugar
- ½ cup peanut butter
- 1 egg
- ¼ cup maple syrup
- 1 tsp vanilla
- ¼ tsp salt
- ½ tsp baking soda
- 1 cup spelt flour or all-purpose gluten free flour
- 1 cup brown rice crispies
- 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