Because baking is the thing to do, I made these Gluten Free Crispy Rice Cookies to make sure I am on trend. Actually, it’s just because I love cookies.
This week I’ve been hustling on my “redneck riviera” as I like to call it (I’m from Texas, I’m allowed to), and working to keep these children of mine semi-educated. Or at a minimum working to keep them from murdering each other.
So far, I’m pleased to report that all 5 humans and 2 dogs living here are alive and well. Not always happy and thriving, but alive nonetheless. I’m learning how to co-exist without my valued quiet time and when I get really desperate I stay in the bathroom longer than I need to or I go for a bike ride.
It’s definitely interesting figuring out what thought processes and behaviors help us thrive without having contact with the outside world, and which ones we come to value. I let out a pretty big rant on Instagram the other day, but otherwise have been trying to maintain my sanity. Ultimately, I’d like to see people keep their eye on the prize, without deviating too far off the trail. For me, the prize is staying mentally and physically healthy, and working together to stay home whenever possible so that we can slowly reintegrate back into our new normal, whatever that looks like. Getting too mixed up in anything outside of those goals is unhealthy and does not feel helpful.
Ok, so now that that’s said, I want to welcome you into my wonderful world of Gluten Free Crispy Rice Cookies. They are buttery, brown sugary, chewy, and crispy. They are basically all the things we look for in a cookie and the perfect treat to feed your soul.
Gluten Free Crispy Rice Cookies
- 1/2 cup cassava flour
- 2 cups organic puffed rice cereal
- 1 cup brown sugar, coconut sugar, or maple sugar
- 1/3 cup melted ghee
- 1 teaspoon vanilla extract
- 2 eggs
- Pinch sea salt
- Preheat your oven to 350F
- Combine all cookie ingredients in a bowl
- Stir to mix well
- Line a baking sheet with parchment paper
- Use a cookie scoop to place 1 tablespoon of dough at a time, spaced a couple inches apart
- Bake for 10 minutes, remove, then allow to cool before serving