Chocolate Chip Crispie Cookies

Cereal. Is this a staple pantry item in your kitchen? Growing up, cereal wasn't something my siblings and I really ate. [We usually ate leftovers from dinner for breakfast lol.] But with Joel, I've opened up to having cereal in the cupboard. He'll usually snack on dry cereal or I'll try to find ways to incorporate it into recipes. Take for example, these Chocolate Chip Crispie Cookies. The traditional cookie that everyone knows and loves gets a little texture from crisp rice cereal folded into a vanilla kissed cookie dough with semi-sweet chocolate chips for a fun twist...

My favorite cookie of all time is chocolate chip. It's a classic - what's not to love?! But when I incorporated crisp rice cereal, it really was a nice change. I liked how they almost came out like an oatmeal cookie with a bit more texture. This is a great recipe for those who are gluten free but want an oatmeal cookie texture... especially since gluten free oatmeal can sometimes be hard to come by. With that in mind, you can even omit the chocolate chips and substitute with dried fruit like raisins, cranberries, or other mix ins like nuts! 

Chocolate Chip Crispie Cookies
recipe adapted from The Cooking Bowl Daily

1 1/4 cups flour [or gluten free flour blend + 1 teaspoon xanthan gum]*
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick of unsalted butter
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cup chocolate chips
1 1/4 cup rice crispie cereal

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together flour [+xanthan gum if GF], baking soda, and salt; set aside.

In another separate bowl, cream together butter and sugars. Add egg and vanilla, mix well to combine. 

Begin to gradually fold in flour mixture until just combined; add chocolate chips.

Fold in rice crispy cereal, careful not to break up the crispy puffs into the dough. Chill dough in refrigerator for at least 10 minutes.

Remove dough from refrigerator and with your hands, roll balls of dough. Place 1 inch apart on the prepared sheet

Bake cookies in preheated oven for 10-12 minutes. Transfer cookies to a cooling rack and cool for a few minutes before enjoying.

*Gluten free flour blend:
This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand.

300 grams superfine brown rice flour (Bob's Red Mill)
250 grams sweet rice flour (Asian market)
150 grams tapioca flour (Asian market)
100 grams sorghum flour (Bob's Red Mill)
100 grams potato starch (Asian market)
100 grams cornstarch (Argo brand)

Whisk together the above flours and store in an air tight container. To use, measure out 140 grams for every cup called for in your favorite baking recipe (NOT yeast bread recipes.) Add 1/2 teaspoon xanthan gum for every cup used in the recipe as well to help with texture and binding. Voila! You can bake gluten free with confidence!