Last Updated on April 13, 2022
These Vegan Puffed Rice Cookies are a new take on my Grandmother’s Rice Crispy Cookies.
The taste of these cookies reminds me of a brown sugar cookie, but with the crunch of the crispy rice.
They are a simple cookie that’s airy and crunchy with each bite.
In this recipe, I used a puffed rice, I wanted something a little different.
The puffed rice is a brown rice and it does have a different texture than the standard Rice Krispies cereal, which uses white rice.
But if you would like to still use Rice Krispies, just follow the measurements.
Either way, these cookies are a unique sweet texture experience that you and your family will love!
Vegan Puffed Rice Cookies
Ingredients
4 Tbsp Vegan Margarine
4 Tbsp Olive Oil
1/2 Cup Sugar
1/2 Cup Brown Sugar
Egg Replacer equal to 1 Egg
1 tsp Real Vanilla Extract
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cream of Tartar
1 1/2 Cup Flour
1 1/2 Cup Puffed Rice
Instructions
Preheat oven to 350°F.
Prepare two cookie sheets with parchment paper.
Mix up the egg replacer to the package directions and set aside.
In a medium mixing bowl, combine and cream together the sugars, oil, and vegan margarine.
Start to add the egg replacer, vanilla, baking soda, salt, and cream of tartar, mixing while adding.
Slowly add the flour, about 1/2 cup at a time, until well combined.
Lastly, you will fold in the puffed rice, stirring until well incorporated.
Spoon the cookie dough onto the lined cookie sheets.
Flatten the cookies with you hand to about 1/2 inch thickness.
Once you have the cookie sheets full, put into the oven.
Bake for about 6 minutes, then rotate the sheet in the oven and continue baking for another 6 minutes.
The cookies should be slightly brown on the edges.
Let the cookies cool on the cookie sheets for about 5 minutes and move to a cooling rack until completely cool.
Store in a air tight container.
Serve these cookies with your favorite hot beverage or with a tall glass of a cold beverage of your choice.
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Vegan Puffed Rice Cookies
Ingredients
- 4 Tbsp Vegan Margarine
- 4 Tbsp Olive Oil
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- Egg Replacer Equal to 1 egg
- 1 tsp Real Vanilla Extract
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cream of Tartar
- 1 1/2 Cup Flour
- 1 1/2 Cup Puffed Rice
Instructions
- Preheat oven to 350°F.
- Prepare two cookie sheets with parchment paper.
- Mix up the egg replacer to the package directions and set aside.
- In a medium mixing bowl, combine and cream together the sugars, oil, and vegan margarine.
- Start to add the egg replacer, vanilla, baking soda, salt, and cream of tartar, mixing while adding.
- Slowly add the flour, about 1/2 cup at a time, until well combined.
- Lastly, you will fold in the puffed rice, stirring until well incorporated.
- Spoon the cookie dough onto the lined cookie sheets.
- Flatten the cookies with you hand to about 1/2 inch thickness.
- Once you have the cookie sheets full, put into the oven.
- Bake for about 6 minutes, then rotate the sheet in the oven and continue baking for another 6 minutes.
- The cookies should be slightly brown on the edges.
- Let the cookies cool on the cookie sheets for about 5 minutes and move to a cooling rack until completely cool.
- Store in a air tight container.
- Serve these cookies with your favorite hot beverage or with a tall glass of a cold beverage of your choice.
