My bet would be that these treats would be the offspring.
The other day, I was in my pantry and the Erewhon box of Crispy Brown Rice cereal was staring back at me. You’ve forgotten me, it seemed to exclaim. Oh no, I replied, I just…wanted to make something special with you. That’s all!
(What, you don’t have conversations with your cereal boxes?)
Anyway, I determined that now was the time to make that “something special”. I didn’t want another rice crispy treat (although I adored making these peanut butter ones, as well as these maple pecan ones!). I wanted to take this cereal in a different direction. So why not attempt to combine two iconic treats into one?
The result was a chewy, delicious chocolate chip cookie with the lovely, crisp texture of the crisp rice cereal. I was smarter this time around than most – I had plenty of kids around to whom I pawned off these addictive treats. No one seemed to mind. I definitely had my fair share, especially with tastes of the cookie dough (which admittedly tastes more like a rice crispy treat, much to my delight – oh, the pains the baker must go through!).
I dare you to eat just one!
Chocolate Chip Brown Rice Crispy Cookies (gluten-free, dairy-free)
1/3 c coconut oil, softened slightly
2/3 c coconut palm sugar
2 t vanilla extract
4 T maple syrup
1/2 c brown rice flour
1/2 c gluten-free oat flour
2 T tapioca flour
1/4 t baking soda
1/4 t salt
1/4 t xanthan or guar gum
1 c chocolate chips (I used Enjoy Life minis)
Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Set aside.
In the bowl of a stand mixer, cream together the coconut oil and coconut palm sugar. Add the vanilla extract, maple syrup, and egg and continue to beat on medium speed until incorporated well. In a separate medium-sized bowl, whisk together the brown rice flour, the oat flour, tapioca flour, baking soda, salt, and the xanthan or guar gum. Add the flour mixture to the sugar mixture and beat on medium-low speed until combined well. Add in the crispy brown rice cereal and chocolate chips and stir in.
Scoop small balls of dough (about 2 tablespoons-sized) and place on the prepared baking sheets. Bake for about 10 minutes or until the edges are lightly browned. Remove and allow to cool a few minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Makes about 1 1/2 dozen.