Chocolate Chip Rice Crispy Cookies


  • 1 cup sugar
  • 1/2 cup dairy free margarine
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cup GF flour blend (recipe below)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups Erewhon GF Crispy Brown Rice cereal
  • 1 cup dairy free chocolate chips
  • GF Flour Blend
    • 3 cups brown rice flour
    • 3 cups sweet rice flour
    • 2 cups potato starch
    • 1 cup tapioca starch
    • 1 1/2 T xanthan gum


Preheat oven to 350F. Cream sugar and margarine until light and fluffy. Add in egg and vanilla and mix well. In a separate bowl, combine flour blend, baking soda, and salt. Add the flour mixture to the creamed mixture and blend well. Stir in the crispy rice cereal and the chocolate chips with a wooden spoon.

Drop by spoonfuls onto an ungreased cookie sheet and bake at 350F for 10-12 minutes.

Remove from the cookie sheet and cool completely before eating, to allow the rice cereal to become crispy again.