Crispy Brown Rice Cookies
If you loved Rice Krispie squares as a kid, you'll love these sweet chewy cookies. But you don't have to feel guilty, because they're made with whole-grain rice and have no added fat.
2 egg whites
1/2 cup maple or natural cane sugar
3 tablespoons maple syrup or honey
2 teaspoons vanilla extract
3 cups crispy brown rice cereal (preferably salt-free)
(I'm sure it works with Rice Krispies just as well)
1/3 cup all-purpose flour
1 teaspoon cinnamon
Preparation Cook: 30-60 minutes
Preheat oven to 350 degrees F.
Place egg whites in the bowl of an electric mixer and beat on high speed until frothy. Turn down to low speed.
Slowly add sugar, while beating on low. Then increase to high speed for 2 more minutes. Stop beating.
Add maple syrup and beat on high speed for 6 more minutes. At this point, the mixture should be the consistency of meringue.
Add vanilla and beat 1 minute more.
In a medium mixing bowl, combine brown rice cereal, flour and cinnamon.
Gently fold dry ingredients into wet ingredients. Try not to deflate the egg whites.
Line a large baking sheet with parchment paper. Use a soup spoon to drop half-dollar-size mounds of batter onto sheet about 1" apart.
Bake in preheated oven until light brown and slightly firm to the touch, about 20 minutes.
Allow to cool 20 minutes before removing from baking sheet. Use the tip of a sharp paring knife to loosen cookies from the baking paper.
Number of Servings: 30 cookies
Per Serving Amount
Saturated fat 0g