Vegan Puffed Rice Cookies
A simple cookie that is airy and crunchy with each bite.
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.