I love cereal based cookies. Salty-sweet, crunchy goodness! I was excited to add a new recipe to my cookies files and this one is a winner! Rice Krispies, coconut, and oatmeal! I used half whole wheat flour for a little extra nutrition. They are almost gone already, so the taste test was successful!
This recipe is pretty straight forward; mix all the dry ingredients in a big bowl. Then in a medium bowl, melt your coconut oil and add all the wet ingredients and cream it together. When that’s well blended, pour it into the dry ingredients bowl and combine.
Then, scoop balls of dough onto a cookie sheet with a small cookie scoop. I use a 1.7″ trigger scoop and I love it. I got 58 cookies from his recipe with the scoop.
Back for about 12 minute, until JUST set and the bottom edge is just browned. Then let them sit on the sheet after you take them out and they’ll finish cooking. Let them cool the rest of the way on a cooling rack.
The coconut oil is great in cookies because it lets them set nicely while still having a nice squishy center.
I don’t do any add ins in mine, but you can totally throw some chocolate chips in there if you want. What is your favorite way to eat these cookies? Let me know in the comments!
Rice Krispie Cookies
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1/2 cup salted butter
- 1/2 cup coconut oil melted
- 1 tsp vanilla extract
- 1 cup white flour
- 1 1/4 cup white whole wheat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup sweetened shredded coconut
- 1 cup Rice Krispies cereal
- 1 cup oats
- 1 cup add in of your choice; chocolate chips, toffee chips, etc. OPTIONAL
- Preheat the oven to 350 degrees.
- In a large bowl, mix together the flours, baking powder, salt, coconut, cereal, and oats.
- In a medium bowl, cream together the sugars, butter, coconut oil, eggs, and vanilla.
- Add the wet mixture to the dry ingredients and combine.
- To bake, use a 1.7″ cookie scoop to place the dough on pans. I fit 12 on a regular size cookie sheet. I yielded 58 cookies with this scoop.
- Bake for about 12 minutes, until just set and barely browned on the bottom edges.
- Let set about 5 minutes on the pan, then move to a cookie sheet to finish cooling.