Last Updated on April 19, 2025
These Vegan Puffed Rice Cookies are a new take on my grandmother’s rice crispy cookies.
We all know that the old cookie recipes are far from being vegan or for that matter even some what healthy.
So I decided to experiment with some of my grandma’s old cookie recipes.
And to my surprise, my vegan cookies taste much better than my grandma’s!
The taste of these cookies reminds me of a brown sugar cookie.
And the texture of the cookie is light and crispy on the outside with a soft center.
They are a simple cookie to make, as well as light, airy, and crunchy with each bite.
So why not give these vegan cookies a try, and trust me, you will fall in love with the unique texture of these sweet and crispy cookies.
Ingredients needed for these cookies
- Vegan Margarine – Use your favorite vegan margarine.
- Oil – I have used avocado or olive oil in these cookies.
- Sugar – I used two different sugars in these cookies, brown sugar and white cane sugar.
- Egg – I used a powdered egg substitute in this recipe.
- Pure Vanilla Extract – The vanilla is used to help enhance other ingredients in the recipe.
- Baking Soda – Baking soda helps to achieve the texture, flavor, and appearance of the cookie.
- Salt – Salt helps to enhance the flavor in the cookies.
- Cream of Tartar – Cream of tartar is used as a leavening, adding to the chewy texture, and a flavor enhancement in the cookies. It also adds just a little tang to the cookies.
- Flour – A all purpose white flour works the best for these cookies.
- Puffed Rice Cereal or a Rice Crisp
How to make Vegan Puffed Rice Cookies
Preheat the oven to 350°F.
Prepare two baking sheets with parchment paper, set aside.
In a small bowl, mix up the powdered egg substitute to the package directions and set aside.
Next, in a medium sized mixing bowl, combine and cream together the sugars, oil, and vegan margarine.
Continue by adding and mixing in the egg substitute, vanilla, baking soda, salt, and cream of tartar to the sugars and oils.
Slowly start to add the flour, about 1/2 cup at a time, until well combined.
Once the dough is well combined, fold in the puffed rice.
Spoon the cookie dough, about a 1 1/2 to 2 inch ball, onto the lined baking sheets.
Flatten the cookies with your hand or a bottom of a glass, to about 1/2 inch thickness.
Once you have the baking sheets full, place them into the oven.
Bake for about 6 minutes, then rotate and continue baking for another 6 minutes, baking times can vary, so keep a close eye on the cookies.
The cookies will have a slight golden brown color on the top and edges once done.
Remove the cookies from the oven, leaving the cookies to cool on the baking sheets for about 5 minutes before moving them to a cooling rack.
After the cookies have completely cooled, store in a air tight container.
Vegan Puffed Rice Cookies
Equipment
- 1 Free-standing mixer
Ingredients
- 4 Tbsp Vegan Margarine
- 4 Tbsp Oil I have used olive or avocado oil in these cookies.
- 1/2 Cup Pure Cane White Sugar
- 1/2 Cup Brown Sugar
- Egg Substitute Equal to 2 eggs.
- 1 tsp Pure Vanilla Extract
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Cream of Tartar
- 1 1/2 Cup All Purpose White Flour
- 3/4 Cup Puffed Rice Cereal or Rice Crisp
Instructions
- Preheat the oven to 350°F.
- Prepare two baking sheets with parchment paper, set aside.
- In a small bowl, mix up the powdered egg substitute to the package directions and set aside.
- Next, in a medium sized mixing bowl, combine and cream together the sugars, oil, and vegan margarine.
- Continue by adding and mixing in the egg substitute, vanilla, baking soda, salt, and cream of tartar to the sugars and oils.
- Slowly start to add the flour, about 1/2 cup at a time, until well combined.
- Once the dough is well combined, fold in the puffed rice.
- Spoon the cookie dough, about a 1 1/2 to 2 inch ball, onto the lined baking sheets.
- Flatten the cookies with your hand or a bottom of a glass, to about 1/2 inch thickness.
- Once you have the baking sheets full, place them into the oven.
- Bake for about 6 minutes, then rotate and continue baking for another 6 minutes, baking times can vary, so keep a close eye on the cookies.
- The cookies will have a slight golden brown color on the top and edges once done.
- Remove the cookies from the oven, leaving the cookies to cool on the baking sheets for about 5 minutes before moving them to a cooling rack.
- After the cookies have completely cooled, store in a air tight container.
