Go Back
+ servings
Print

Rice Crispy Cookies

Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24
Calories 116kcal

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: 116kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 84mg | Potassium: 44mg | Sugar: 4g | Vitamin A: 10IU | Calcium: 7mg | Iron: 0.6mg