I made these cookies for my a cappella group’s rehearsal tonight. The fun thing with these cookies is that they’re both fluffy and crunchy at the same time! The moistness of the cookie part and the crunchiness of the rice crispies seem to go really well together, and the oats add a third texture in there too. You may need to use a spatula if you want your cookies to hold their shape when you remove them from the baking tray.
1/2 cup soy milk (you could also try another plant milk; let me know how it goes if you do!)
1/3 cup canola oil
2 Tbsp flaxseed meal
1 cup sugar (I used 1/2 brown and 1/2 white)
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
2/3 cup flour
3/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup cocoa powder
1 cup rice crispie cereal (I used Whole Foods brand brown rice crisps)
3/4 cup “quick-cooking” oats
3/4 cup chocolate chips
Preheat oven to 350F. Line your baking trays with parchment paper or aluminum foil.
Whisk the soy milk, oil, flax meal, sugar, and vanilla and almond extracts together.
Add flour, baking powder, cinnamon, and cocoa powder, Stir till ingredients are well combined. You’ll get a smooth-ish goo, sort of pudding-consistency.
Add rice crispies and chocolate chips. Mix them in really well, but don’t take too long doing this because your rice crispies are getting soggy!
Using a tablespoon, spoon your cookies onto your baking trays. You want each spoonful to be a little fuller than the spoon.
Bake for 13-15 minutes, then let cool.