Okay, I've been doing a bit of experimenting with the Erewhon Crispy Brown Rice cereal, mainly because they are having recipe contests for the next three months. This recipe I'm going to enter into December's contest. This is the only cookie I've ever had that is actually better once it's cooled. When it's hot the cereal is kind of chewy, but once it's cooled the cereal crisps back up and the texture it gives the cookie is amazing, these are now one of my favorite cookies.
Chocolate Chip Rice Crispy Cookies
1 cup sugar
1/2 cup dairy free margarine
1 teaspoon vanilla
1 1/4 cup gf flour blend
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups Erewhon GF Crispy Brown Rice cereal
1 cup dairy free chocolate chips
Preheat oven to 350F. Cream sugar and margarine until light and fluffy. Add in egg and vanilla and mix well.
In a separate bowl, combine flour blend, baking soda, and salt. Add the flour mixture to the creamed mixture and blend well.
Stir in the crispy rice cereal and the chocolate chips with a wooden spoon. Drop by spoonfuls onto an ungreased cookie sheet and bake at 350F for 10-12 minutes. Remove from the cookie sheet and cool completely before eating.