Rice Crispy Cornflake Cookies | GF / DF / EF

All the nostalgic vibes of a rice crispy square—now in cookie form 🍪

These cookies are vanilla-y, marshmallow-y, and perfectly crispy with just the right amount of chew. Crunchy rice crisps and cornflakes are folded into a soft, golden gluten-free cookie base for a fun, bakery-style treat that’s easy to make and hard to stop eating.

✨ Gluten-Free

✨ Dairy-Free

✨ Egg-Free

Makes 12 cookies

Ingredients

• 1 ¾ cups (200g) almond flour

• 3 tbsp (17g) coconut flour

• ½ tsp baking soda

• ½ tsp salt

• ½ cup (156g) maple syrup

• 6 tbsp (78g) melted coconut oil

• 1 tsp vanilla

• ⅔ cup mini marshmallows (I used Dandies vegan minis)

• ½ cup crispy rice cereal

• ½ cup cornflakes (I used organic naturally sweetened cornflakes)

Instructions

1. Preheat oven to 350°F and line a baking sheet.

2. Combine all dry ingredients in a bowl.

3. Add wet ingredients and mix until smooth.

4. Gently stir in cereal and marshmallows.

5. Scoop and divide into 12 cookies.

6. Bake for 12–14 minutes, until lightly golden.

7. Let cool for 5 minutes… then dig in!

Perfect for lunchboxes, bake sales, or when you’re craving something nostalgic with a gluten-free twist 💛

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