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
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.