Puffed Rice Cookies Recipe – Gluten-Free, Fast & Crunchy (10-Min Bake!)
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.
A soft and crunchy gluten-free cookie made with puffed rice and my homemade flour blend. This quick and easy one-bowl recipe takes just 10 minutes to prepare and 10 minutes to bake—no chilling required! My video version uses a mix of buckwheat flour, brown rice flour, and cornflour, but these cookies also work beautifully with white spelt flour. Naturally sweetened with coconut and sultanas for extra texture, or customised with dried cranberries, chocolate chips, or chopped nuts. A versatile, delicious treat for any time of day!
Ingredients
- 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)
Method
- Preheat the oven to 170˚C fan then line 2 large baking trays
- Melt the butter and cool. Add in the egg and beat, then vanilla and stir. Blend in the sugar to melt.
- 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.
- 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.
- 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