Crispy Rice Peanut Butter Cookies (Gluten-Free)
Calling all peanut butter lovers! These irresistible cookies are chewy and crisp at the same time—the latter thanks to the nuggets of GF Crispy Rice Cereal Bars tucked into the dough.
Makes 16 to 20 cookies
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way, Whole Grains for Busy People, and Short-Cut Vegan.
Ingredients:
- 1 cup Nature’s Path Gluten Free Crispy Rice Cereal
- 4 tbsp. Unsalted Butter, at room temperature
- 1/2 cup Dark Brown Sugar, packed
- Egg Replacer equivalent to 1 large egg
- 3/4 cup Peanut Butter, non-hydrogenated, unsalted
- 1/4 tsp. Gluten-Free Baking Powder
- 1/8 tsp. Salt
- 2 Nature’s Path EnviroKidz Gluten-Free Peanut Choco Drizzle or Peanut Butter Crispy Rice Cereal Bars, coarsely chopped
Directions:
- Set rack in center and preheat oven to 350F. Line two baking sheets with parchment paper.
- Place Crispy Rice Cereal in food processor and grind into flour. Transfer to a small bowl and set aside.
- In food processor, blend butter and sugar. Blend in egg replacer and then blend in peanut butter, Crispy Rice flour, baking powder, and salt. Remove blade and stir in chopped Crispy Rice Cereal Bars.
- Dip a teaspoon in water, then drop heaping teaspoons of batter onto parchment, dipping spoon in water each time, and leave 2 inches between each cookie to allow for spreading.
- If you wish to make ridges, dip a fork into water and press the tines gently into the top of each cookie. Repeat with remaining cookies, dipping fork in water each time.
- Bake for 7 minutes. Rotate pan back to front and continue baking until tops are lightly browned, 5 to 7 minutes more.
- Slide parchment onto cooling rack and cool for 5 minutes. Gently peel cookies from parchment and cool directly on rack. Store in a well-sealed container at room temperature for up to 5 days or freeze for up to 3 months.
