cookies without gluten.
| Servings: | 36 |
| Yield: | 2 to 3 – dozen |
Ingredients
- ½ cup butter
- ½ cup packed brown sugar
- 1 teaspoon almond extract
- 1 egg
- ½ cup white rice flour
- 2 cups crisp rice cereal
- 2 tablespoons chopped almonds
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
- Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.
Nutrition Facts
| Calories | 52 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 33 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
5.12.21 Yesterday I bought rice flour specifically for this recipe, then not paying attention today, I used all purpose flour…yikes! The cookies did spread out considerably and didn’t bake up beautifully, but I think that’s because I DIDN’T follow the recipe and use the correct flour. Don’t even think about substituting vanilla extract for the almond extract, because that’s really key to this recipe. I set the timer for 9 minutes, and they were ready to come out of the oven. Yeah, my cookies may not be pretty, but they’re buttery with a definite almond flavor, very tasty, and every last one of them will be eaten. Most certainly will be making these again, and I promise to use rice flour next time…I do have it on hand now.
I used rice Chex rather than rice crispies and slivered almonds instead of chopped.Taste great right out of oven or later. Will be a new favorite!
Awesome recipe!!! Added dried cranberries & white chocolate chips to it. My husband is on a gluten free diet & loves this cookie!!!
Very tasty and light, but fell apart easily.
Awesome cookies! I used vanilla instead of almond extract and 1/3 cup of honey instead of sugar, and they turned out great.
We really like these delicious crispy cookies. I too crushed the cereal a little. It made 18 average sized cookies for me. Right when these cookies are gone, they’re asking me to make more! Nice buttery flavor!
I loved these cookies. I baked them for my personal Christmas treat. I did crunch up the rice cereal. I also used 1-4 cup of agave instead of brown sugar, I used lard instead of butter, “I cannot have dairy. I did not put chopped almonds in the mix, instead I pressed a toasted whole almond into each cooky. They were great!
5 Stars for Taste! I love almond cookies and these deliver in taste. I crushed up the cereal a bit. I love the texture. You do have to watch the cooking time, and the recipe doesn’t make as many as stated.
Beware: Most crisp rice cereal contains malt flavoring which is not gluten free.
Really strange texture, and didn’t make anywhere near 2-3 dozen.
Good cookies…I will agree that you need to watch the baking time. (They cook quickly) I added a drizzle of gaunche to jazz them up a bit.
These are great cookies! Very tasty and easy to make.Watch the time though, in my oven it took only 9 minutes to bake them instead of the 12-15 in the recipe. It’s a good recipe for my low carb diet and for my wheat intolerant friend for whom they were a birthday treat.