Chewy, crunchy, and crispy – these Vegan Rice Krispie Cookies are packed with puffed rice cereal and vegan marshmallows.
If you know us, you know we love cookies, so it’s no surprise that in times of lower creativity cookies are the result. In a time where we had some creative blocks, we took two of our favourite desserts, marshmallow cereal squares and cookies, and turned them into one delicious dessert.
Starting with the base dough from our Popcorn Cookies recipe which is a nice light dough with a butter-y taste – perfect to compliment that flavour a marshmallow cereal treat. The dough is then loaded with a crispy rice cereal and vegan marshmallows creating an ooey-gooey, yet crunchy bite.
Why you’ll love this recipe:
- Light, crispy, and chewy all in one bite.
- Comes together in under 30 minutes.
- The perfect combination of childhood favourites.
Top tips for making vegan cookies:
- Buy a food scale. A few years ago we made the switch to weighted measurements instead of volume, and we’ve never looked back. For consistent results we recommend you do the same, that way you know you’re adding the exact right amount of each ingredient.
- Unsalted vegan butter is the way to go. We like to control just how much salt is in our cookies and with unsalted butter we’re able to do that. If you can’t find unsalted vegan butter, we’d recommend reducing the salt you add to the dough.
- Cream the butter and sugar together for a long time. Like longer than you think. Creaming or beating isn’t just about mixing together two ingredients, it’s about aerating ingredients. By creaming butter you create little air pockets and when you add sugar its build a system of sugar crystals, fat and air. By doing this, you’re ensuring that the dough will puff up in the oven and create delicious airy cookies. Not to mention creaming butter increases the volume of the dough so you get more cookies! For best results cream the butter at least 6-7 minutes.
- Don’t over mix the dough. We’re creaming the butter and sugar a long time, so that when we add the flour we can be sure we don’t over mix it. Over mixing flour can result in extra gluten development which would result in a gummy cookie. Mix until the flour has JUST combined and no dry flour remains.
- Use a cookie scoop for consistent sizing. For round cookies that are even in size a simple cookie scoop is an easy way to achieve consistent results.
- Don’t over crowd the baking sheet. For perfectly baked cookies you want them to have enough room to spread and for the hot air to get all around them. We bake them six cookies per baking sheet and one baking sheet at a time.
Ingredient Notes:
- Flax Egg – This is 1 tbsp of round flaxseeds combined with 3 tbsp of lukewarm water. Then you let it rest until thickened and you have the perfect egg substitute for baking.
- Vegan Butter – We use the Becel Plant Based Sticks for our baking, but whatever your favourite vegan butter should work.
- All-Purpose Flour – We use our standard store-brand unbleached all-purpose flour.
- Crispy Rice Cereal – You can use any brand of puffed or crispy rice cereal.
- Vegan Marshmallows – We use Dandies Vegan Marshmallows but any will work.
Other vegan cookies recipes you’ll love:
- Fruity Cereal Cookies
- Vegan S’mores Cookie Bars
- Chocolate Marshmallow Pretzel Cookies
- Vegan Rocky Road Cookies
How to make Vegan Rice Krispie Cookies:
Vegan Rice Krispie Cookies
Chewy, crunchy, and crispy – these Vegan Rice Krispie Cookies are packed with puffed rice cereal and vegan marshmallows.
Print Pin ItServings: 12 cookies
Ingredients
- 1 flax egg*
- 75 g (⅓ cup) vegan unsalted butter, softened
- 85 g granulated sugar
- 60 g brown sugar
- ½ tsp vanilla extract
- 150 g all-purpose flour
- pinch kosher salt
- 1 tsp baking soda
- 70 g crispy rice cereal
- 90 g vegan marshmallows
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment or a silicone baking mat. Set aside.
- Beat vegan butter and both sugars together in a stand mixer or using an electric hand mixer until light and fluffy – about 6-7 minutes.
- Mix the vanilla extract and flax egg into the whipped vegan butter mixture until just combined.
- Add in all purpose flour, salt, and baking soda and beat until just combined – do not over-mix at this stage.
- Fold in the cereal and vegan marshmallows using a baking spatula, leaving some marshmallows to the side for topping the cookies.
- Using a medium cookie scoop, scoop cookie dough onto the prepared baking sheet – 6 per cookie sheet at a time. Top cookie scoops with remaining marshmallows.
- Bake in the pre-heated oven until golden – about 11-12 minutes.
- Once baked, let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- To bake remaining cookies repeat steps 6-8.
Video
Notes
*To make a flax egg combined 1 tbsp ground flaxseeds with 3 tbsp of lukewarm water and let sit for 3 minutes or until thickened.
