These vegan cookies are chocolatey, gooey, buttery, and a little crunchy on the outside while being soft on the inside. Plus, the rice crisps cereal gives the cookies a bit of a unique crackle factor. In other words? They’re addictive!
Amidst quarantine life, cooking and baking a lot gives me joy. Plus we’re eating at home all of the time nowadays, and I like to help keep us healthy and strong with nourishing foods and homemade meals.
Last year when I was pregnant I kept craving cookies, and my love for cookies seems to have stayed with me. A couple of cookies is the perfect sweet tooth treat in moderation. I’ve been baking up a storm lately, so there have been a lot of batches of cookies made over here!
This leads me to today’s recipe. These vegan chocolate chip rice crispy treat cookies were born out of me working on another recipe: I created a recipe for cashew butter rice crispy treats for Shape and thought, “Hmmm, rice crisps cereal could be cool in cookies!”
Typically, rice crispy treats are made with marshmallows and butter, but I wanted to put a bit of a spin of things with vegan cookies. My take on rice crispy cookies features:
- Brown rice crisps cereal
- Dandie’s gelatin free mini marshmallows {not sponsored, I genuinely just love them!}
- Dairy free butter {I use Earth Balance or Miyoko’s}
- Dark chocolate chips
- Whole wheat flour
- Flaxseed egg
I had to test out a couple variations of the recipe to finally get it right. Whipping up the vegan butter with brown sugar + cane sugar, a flax egg, and vanilla is what helps make these cookies so good.
And while these cookies definitely fall in the dessert category and can’t be passed off as a healthy breakfast food by any means, they are an awesome treat! They have the perfect combo of things: They’re a little crunchy on the inside while being soft on the inside, they’re chocolatey, the marshmallows makes them a bit gooey, and the brown rice crisps cereal gives them a bit of a unique crackle factor.
The only problem I should warn you about? If your household is anything like mine, a batch of these vegan cookies will disappear faster than you intend it to!
Vegan Chocolate Chip Rice Crispy Cookies
Ingredients
- 1 cup brown rice crisps cereal
- 1 cup whole wheat flour
- 1/2 cup dark chocolate chips
- 1/2 cup vegan mini marshmallows I use Dandie's
- 1/2 cup vegan butter softened (I use Miyoko's or Earth Balance)
- 1 flax egg: 1 TBSP ground flaxseed + 3 TBSP water
- 1/4 cup + 1 TBSP brown sugar
- 1/4 cup + 1 TBSP cane sugar
- 2 TSP vanilla extract
- 1 TSP baking soda
- 1/4 TSP fine sea salt
Instructions
- Combine the ground flaxseed and water in a small bowl to form the flax egg.
- Sift together the flour, cereal, baking soda and sea salt in a mixing bowl.
- In another bowl, use an electric mixer to combine the butter and both sugars for 2 minutes. Add in the vanilla extract and flax egg and mix for another 30 seconds.
- Combine the wet and dry mixtures in 2 batches with a wooden spoon. Fold in the marshmallows and chocolate chips.
- Place the batter in the fridge for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees. Lightly coat a large baking sheet with cooking spray.
- Scoop the batter onto the baking sheet, forming about two dozen cookies. Bake for 9-12 minutes, until they're lightly browned on the bottoms.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack. Enjoy!
Nutrition
Tell me.. What have you been baking/cooking/eating a lot of lately?
I love the marshmallows in here! What a fun and different twist on chocolate chip cookies. I bet they are delish!
Oh yea, I dig Dandie’s marshmallows!!
Yesss! These look delicious! I bet that slight bit of texture from the cereal is SO GOOD.
Absolutely, I love the hint of snap, crackle & pop in these 🙂
These cookies look to die for! I’m going to make them this weekend.
I hope that you loved them, Jennifer!
I have some brown rice cereal in my cabinet now so I think it’s great timing! These look so delicious!
Oooh yes! Thanks, Marcie!
Rice crispy cereal in cookies!? Woah, my mind is blown. This sounds like an awesome combination between two of my favorite treats. And I can see how the cereal in the cookies adds a crunch factor. We’ve been baking a lot here, too, and I need a batch of these chocolate chip cookies on my counter…like today. 🙂
I had to slow down my baking a bit because I had SO many treats around! 🙂 Thanks, David!
Everything about these looked delicious so I tried to give vegan baking another try, despite previous failed attempts. True to form my cookies turned out flat and mushy and we were unable to eat them with anything other than a spoon. I will say that the cookie “mush” was delicious but I have yet to crack the code of how to successfully bake vegan desserts!
I’m sorry to hear that these cookies didn’t turn out for you. It’s important to not make any substitutions when baking vegan, as the recipe – this one included – can be finicky & any subs can affect the resulting texture. With making these cookies, it’s also important to whip together the vegan butter & sugars for a few minutes. I’m going to post a step-by-step of how to make these on my Instagram stories soon & will let you know when I do so that you can check it out 🙂
I currently have a step by step on making these cookies on my Instagram stories. Check it out @foodielovesfitness
Soooo yummy! We love these in my house!