Crispy Brown Rice Breakfast Cookies
Serves: 12 cookies
  • ½ cup/4½ ounces almond butter
  • ⅓ cup/3 ounces coconut oil
  • ⅔ cup maple syrup
  • 2½ cups/8½ ounces gluten-free rolled oats
  • 4 cups/5 ounces crisp brown rice cereal
  • ½ cup/2 ounces ground flaxseed
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • ½ cup unsweetened applesauce
  • 2 teaspoons vanilla
  • ½ cup dried cranberries
  • ½ cup coarsely chopped walnuts
  1. Preheat the oven to 350 degrees and line two half sheet pans with parchment paper or silicone baking mats.
  2. Combine the almond butter, coconut oil, and maple syrup in a small sauce pan over medium heat, stirring occasionally until the coconut oil is fully melted.
  3. Place the oats and half (2 cups) of the brown rice cereal in the work bowl of a food processor and process for 30 seconds.
  4. Transfer to a mixing bowl and stir in the ground flaxseed, baking soda, and salt. Add the egg, applesauce, vanilla, almond butter mixture, and the remaining brown rice cereal. Stir thoroughly until everything is well combined. Fold in the cranberries and walnuts.
  5. Place ¼ cup mounds of batter on the sheet pans. Flatten each mound of batter to a thickness of about ½ inches.
  6. Bake on the bottom racks of the oven for 20 minutes, rotating the baking sheets halfway through the baking time.
Recipe by Queen of My Kitchen at