Flourless Crispy Rice Peanut Butter Cookies

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You know those three ingredient peanut butter cookies you learn how to make when you’re a babysitter? These are an updated, vegan, low sugar, super quick version that adds some additional crunch from crispy rice cereal and salted peanuts. There’s pretty adaptable and so good straight out of the freezer, like a mini peanutty good-for-you fudgy cookie that’s perfect for breakfast on-the-go.

Flourless Crispy Rice Peanut Butter Cookies

Flourless Crispy Rice Peanut Butter Cookies

  • Servings: 16 cookies
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2 tablespoons warm water
1 tablespoon ground flaxseeds
1 cup natural, crunchy peanut butter
1/3 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
1/8 teaspoon baking powder
1 1/2 cups gluten-free crispy rice cereal (I use Nature’s Path)
1/2 cup salted roasted peanuts

Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat or parchment paper.

Put the warm water and ground flaxseeds in a small bowl. Mix to combine, then let sit for about 2 minutes, until thickened.

Put the peanut butter, maple syrup, vanilla extract, baking soda, and baking powder in the bowl of your stand mixer or a large bowl. Using the stand mixer or a hand mixer beat until well combined. Stir in the crispy rice cereal and peanuts.

Spoon the batter (about 2 tablespoonfuls) into small mounds on the prepared baking sheet, pressing gently to about 1-inch thick. The mixture will be sticky.

Bake for 8 to 10 minutes, until firm on the top and the sides. Cool completely on the pan.

These are best stored in the refrigerator (for up to a week) for the freezer.

Flourless Crispy Rice Peanut Butter Cookies2

Double SunButter HiHat Blondies

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These SunButtery blondies are the perfect vehicle for even more SunButter, whirled into a hihat frosting coated in a chocolate shell. The hihat topping is inspired from the Two-Bite Chocolate-Covered Cherry Cupcakes in my second book, The Allergy-Free Cook Bakes Cakes and Cookies.

Sunbutter Blondie HiHats 2

I’m excited to be working with SunButter for a trio of upcoming recipes, and this is the first of the batch. They look fancy-schmancy, but they’re easy to create, and you can make the blondies and freeze them in advance, if desired, to allow for quicker assembly in preparing the full dessert.

You can head on over to the SunButter website for the full recipe here: Double SunButter HiHat Blondies, and be sure to Like them on Facebook to see even more allergy-friendly (and oh-so-good) recipes, too.

Sunbutter Blondie HiHats - Cross Section

(Disclosure statement: I received monetary compensation and free product from SunButter from a recipe development partnership. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)

Go-To Toaster Oven Tofu

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I make this tofu on the regular, mostly because it’s super easy and keeps well in the fridge, so I can pull it out and put it in anything. You can use any marinade at all — I like a combination of olive oil, an acid (lemon juice, cider vinegar, white balsamic vinegar), salt, and some dried or fresh herbs. Sometimes I use the brine from the olive or roasted red pepper jar. Or, truthfully, nothing at all — I love plain tofu as is. This is more of a method than anything, but one to keep on your radar if you’re a fan of the toaster oven (I am!).

Toaster Oven Tofu

Go-To Toaster Oven Tofu

1 block (350g to 1 pound) good quality extra-firm tofu
Marinade (see intro above)

Take the tofu out of its wrapper and drain any excess liquid. Wrap it in paper towels, then with a clean kitchen towel, and top with something heavy (I put some cans inside my dutch oven, then rest it on top… Or a 12-pack of club soda still in the box). Let stand for at least 30 minutes.

Unwrap the tofu. Slice into 8 pieces width-wise. Put in a shallow container and cover with marinade. Refrigerate for 30 minutes.

Take the tofu out of the marinade and put it directly on the toaster oven rack set in the middle of the toaster oven. I use the toaster oven on the “Toast” setting, set at 500 degrees, and bake for about 20 minutes, until golden as pictured above. Let cool before storing in the refrigerator. I usually keep this in the fridge for about 4 days, and use as needed.