Gluten-free cookies.
These are great cookies! Very tasty and easy to make.Watch the time though, in my oven it took only 9 minutes to bake them instead of the 12-15 in the recipe. It's a good recipe for my low carb diet and for my wheat intolerant friend for whom they were a birthday treat.
Read MoreBeware: Most crisp rice cereal contains malt flavoring which is not gluten free.
Read MoreThese are great cookies! Very tasty and easy to make.Watch the time though, in my oven it took only 9 minutes to bake them instead of the 12-15 in the recipe. It's a good recipe for my low carb diet and for my wheat intolerant friend for whom they were a birthday treat.
Good cookies...I will agree that you need to watch the baking time. (They cook quickly) I added a drizzle of gaunche to jazz them up a bit.
I loved these cookies. I baked them for my personal Christmas treat. I did crunch up the rice cereal. I also used 1-4 cup of agave instead of brown sugar, I used lard instead of butter, "I cannot have dairy. I did not put chopped almonds in the mix, instead I pressed a toasted whole almond into each cooky. They were great!
5 Stars for Taste! I love almond cookies and these deliver in taste. I crushed up the cereal a bit. I love the texture. You do have to watch the cooking time, and the recipe doesn't make as many as stated.
We really like these delicious crispy cookies. I too crushed the cereal a little. It made 18 average sized cookies for me. Right when these cookies are gone, they're asking me to make more! Nice buttery flavor!
Awesome cookies! I used vanilla instead of almond extract and 1/3 cup of honey instead of sugar, and they turned out great.
Awesome recipe!!! Added dried cranberries & white chocolate chips to it. My husband is on a gluten free diet & loves this cookie!!!
5.12.21 Yesterday I bought rice flour specifically for this recipe, then not paying attention today, I used all purpose flour…yikes! The cookies did spread out considerably and didn’t bake up beautifully, but I think that’s because I DIDN’T follow the recipe and use the correct flour. Don’t even think about substituting vanilla extract for the almond extract, because that’s really key to this recipe. I set the timer for 9 minutes, and they were ready to come out of the oven. Yeah, my cookies may not be pretty, but they’re buttery with a definite almond flavor, very tasty, and every last one of them will be eaten. Most certainly will be making these again, and I promise to use rice flour next time…I do have it on hand now.
I used rice Chex rather than rice crispies and slivered almonds instead of chopped.Taste great right out of oven or later. Will be a new favorite!
