Puffed Rice Cookies: 10 mins make + 10 mins bake

Puffed Rice Cookies: 10 mins make + 10 mins bake
sue maree p image: puffed rice cookies.

A delicious soft yet crunchy cookie made with puffed rice and my own gluten-free flour blend. Only 10 minutes to make and 10 minutes to bake. A quick and easy one-bowl recipe that can be baked straight away no need to wait and chill the dough.

In my video, the recipe has a blend of 3 different gluten-free flours, buckwheat flour, brown rice flour and cornflour. I have also made my puffed rice cookies with just white-spelt flour. The added coconut and sultanas add sweetness and texture, there's not a lot of sugar in them. A versatile cookie to mix and match to add your own twist. Instead of sultanas, you could swap them out for dried cranberries, chocolate chips or chopped nuts.


  • Butter melted - 113g
  • Egg – 1
  • Vanilla extract – 1 teaspoon
  • Brown rice flour – 45g (1/4 cup)
  • Cornflour, tapioca or arrowroot – 40g (1/4 cup)
  • Buckwheat flour – 60g (1/3 cup)
  • Baking powder – 2 teaspoon
  • Puffed Rice, rice bubbles or rice crispies – 20g (1 cup)
  • Desiccated coconut – 80g (1 cup)
  • Sultanas, dried cranberries or choc chips – 80g (1/2 cup)
  • White sugar – 100g (1/2 cup)


  1. Preheat the oven to 170˚C fan then line 2 large baking trays
  2. Melt the butter and cool. Add in the egg and beat, then vanilla and stir. Blend in the sugar to melt.
  3. Whisk all the flours and baking powder. Then add in puffed rice, coconut and sultanas and combine. Then pour in the butter mixture and mix until there are no visible dry bits.
  4. Scoop an ice cream scoop for large cookies (or a teaspoon or for smaller cookies) onto your prepared trays leaving a space between each dough. Press with a fork slightly.
  5. Bake for 10 minutes until golden brown. Cool on the tray for 10 minutes before lifting off and cool a little longer. Store them in a sealed container for 7-10 days.

Sue Maree P Baking Tips

  • If you would like to use self-raising flour - leave out the baking powder
  • Buckwheat flour could be swapped out for oat flour, sorghum flour or teff flour
  • Cornflour flour could be swapped out for tapioca, arrowroot flour or potato flour
  • White sugar could be swapped for light brown sugar
  • If using unsalted butter add 1/8 teaspoon of salt
  • I haven't tested this recipe without using an egg