Rice Flake Oatmeal Cookies
Chewy, crispy rice flake oatmeal cookies bursting with coconut and nuts, perfect for satisfying sweet cravings and sharing with friends and family.
Ingredients
Instructions
- Cream together shortening, sugar, eggs, salt, and vanilla.
- Add dry ingredients: baking soda, baking powder, oats, Rice Krispies, coconut, and chopped nuts.
- Drop by teaspoons onto a baking sheet and flatten slightly.
- Bake at 350°F (175°C) until light brown, about 20 minutes.
Tips & Substitutions
For a chewier texture, consider using old-fashioned oats instead of quick oats. You can substitute the Crisco with unsalted butter for a richer flavor. If you want to reduce sugar, try using a sugar substitute to make low-sugar cookies. Add in some chocolate chips or dried fruits for extra flavor and texture.
Serving Suggestions
These Rice Flake Oatmeal Cookies are delightful on their own but pair beautifully with a glass of milk or a cup of coffee. For a festive twist, serve alongside Holiday Bourbon Sweet Potatoes during gatherings. They also make a great addition to cookie platters for parties or as a snack for lunchboxes.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh longer, you can freeze the cookies in a freezer-safe bag for up to three months. When ready to eat, thaw at room temperature or warm them in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Flake Oatmeal Cookies contains roughly 231 calories, with 3g protein, 30g carbohydrates, and 9g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 526mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, you can substitute the regular Rice Krispies with gluten-free Rice Krispies and ensure all other ingredients are gluten-free. This way, you can enjoy these cookies without gluten concerns.
What can I use instead of eggs?
You can replace the two eggs with 1/2 cup of unsweetened applesauce or two flax eggs (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water). This works well to bind the ingredients while keeping the cookies moist.
How do I know when the cookies are done baking?
The cookies are done when they turn light brown around the edges. They may look slightly underbaked in the center, but they will firm up as they cool. Keep an eye on them after around 15 minutes to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).