My favorite cookie of all time is chocolate chip. It's a classic - what's not to love?! But when I incorporated crisp rice cereal, it really was a nice change. I liked how they almost came out like an oatmeal cookie with a bit more texture. This is a great recipe for those who are gluten free but want an oatmeal cookie texture... especially since gluten free oatmeal can sometimes be hard to come by. With that in mind, you can even omit the chocolate chips and substitute with dried fruit like raisins, cranberries, or other mix ins like nuts!
Chocolate Chip Crispie Cookies
recipe adapted from The Cooking Bowl Daily
recipe adapted from The Cooking Bowl Daily
1 1/4 cups flour [or gluten free flour blend + 1 teaspoon xanthan gum]*
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick of unsalted butter
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cup chocolate chips
1 1/4 cup rice crispie cereal
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together flour [+xanthan gum if GF], baking soda, and salt; set aside.
In another separate bowl, cream together butter and sugars. Add egg and vanilla, mix well to combine.
Begin to gradually fold in flour mixture until just combined; add chocolate chips.
Fold in rice crispy cereal, careful not to break up the crispy puffs into the dough. Chill dough in refrigerator for at least 10 minutes.
Remove dough from refrigerator and with your hands, roll balls of dough. Place 1 inch apart on the prepared sheet
Bake cookies in preheated oven for 10-12 minutes. Transfer cookies to a cooling rack and cool for a few minutes before enjoying.
*Gluten free flour blend:
This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand.
300 grams superfine brown rice flour (Bob's Red Mill)
250 grams sweet rice flour (Asian market)
150 grams tapioca flour (Asian market)
100 grams sorghum flour (Bob's Red Mill)
100 grams potato starch (Asian market)
100 grams cornstarch (Argo brand)
This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand.
300 grams superfine brown rice flour (Bob's Red Mill)
250 grams sweet rice flour (Asian market)
150 grams tapioca flour (Asian market)
100 grams sorghum flour (Bob's Red Mill)
100 grams potato starch (Asian market)
100 grams cornstarch (Argo brand)
Whisk together the above flours and store in an air tight container. To use, measure out 140 grams for every cup called for in your favorite baking recipe (NOT yeast bread recipes.) Add 1/2 teaspoon xanthan gum for every cup used in the recipe as well to help with texture and binding. Voila! You can bake gluten free with confidence!
You know, sometimes i just really want a crispy cookie, but not hard. These sound perfect! And a lot of fun too.
ReplyDeleteHands down my favorite thin chocolate chip recipe. Excellent in flavor and texture.I I did not freeze the cookies for an hour before backing i froze them for about 10-15 min . I will definitely make these again.
ReplyDeleteAt first I was like crispy cookies? I hate hard cookies. I am pleased to hear these are not hard. I just may give 'em a whirl
ReplyDeleteWe must try these! All of my favorite treats rolled up into one! Yum!
ReplyDeleteWhat a unique recipe! Adding crispies to the cookie sounds pretty good! I am adding this to my recipe book now! Thanks!
ReplyDeleteI really want to try these! I have never heard of crispy cookies. These sound yummy. Thanks!
ReplyDeleteThese sound delicious.. Love the crispy texture in these
ReplyDeleteWe grew up without the regular type cereals. There was always All-bran (for bran muffins) and grape nuts.
ReplyDelete