Gluten-Free Rice Crispy Cookies
Rice Crispy Cookies are full of gooey chocolate goodness! If you're short on time and looking for quick and easy chocolate cookies, this 6-ingredient recipe is the way to go.
Servings: 6
Calories: 120kcal
Ingredients
- 1 ½ cups puffed brown rice cereal
- 1/4 cup almond butter
- 1/4 cup brown rice syrup
- 2 teaspoons raw cocoa powder
- dash of cinnamon
- unsweetened shredded coconut for coating
Instructions
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
- Heat the almond butter and brown rice syrup in a medium sauce pan. Whisk the ingredients together until the almond butter is completely melted into the syrup. Whisk in the cocoa powder and cinnamon.
- Combine the brown rice cereal with the almond butter syrup and stir to combine. The cereal should begin to stick together.
- Wet your hands and scoop out the mixture, forming it into balls. Roll the ball in the shredded coconut (either on a plate or another flat surface) and place on the baking sheet.
- Bake in the center of a warm oven for 5-7 minutes, until the tops of the cookies begin to brown.
Notes
Makes about 6 cookies - remember we only bake for two so my recipes tend to be small, adjust proportions according to what your body is calling for.
Nutrition
Calories: 120kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 88mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.1IU | Calcium: 46mg | Iron: 1mg