Vegan Puffed Rice Cookies
These simply delicious Vegan Puffed Rice Cookies are light, airy, crunchy, and crispy on the outside with a perfect soft center.
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.