Rich chewy cookies packed full of sweet surprises – coconut flakes, rolled oats and crispy crunchy cocoa rice crispies. They’re wicked good, addictive really. I had to physically take them out of the house so I wouldn’t eat them all in one day. The folks where I volunteer were happy about that!
They remind me a bit of the Samoa girl scout cookies. The butter and sugar combine to create a sweet caramel base, the rolled oats and coconut make them soft, chewy and nutty and then the cocoa crispies add a surprising chocolate-y crunch. Heaven in a cookie, if I do say so myself :-). Oh, AND, they can be made in one-bowl, easy peasy!
If you make these, let me know. Tag me in a picture. I love love love seeing reader creations.
| Prep Time | 10 |
| Cook Time | 10 |
| Servings |
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Ingredients
- 1/2 cup non dairy butter or margarine
- 1/2 cup light brown sugar
- 1/2 cup cane sugar
- 3 tablespoons aquafaba (the brine from a can of chickpeas)
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (omit if aquafaba is salted)
- 1 cup cocoa crispies
- 1/2 cup rolled oats
- 1/2 cup unsweetened shredded coconut
Ingredients
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Instructions
- Preheat oven to 350F. Lightly spray a baking sheet with oil or line with parchment.
- In a large bowl, cream together the non-dairy butter, cane sugar and brown sugar until fluffy, about 2 minutes.
- Beat in the aquafaba. It will look funky but it's ok.
- Add the flour, baking soda, baking powder, and salt. Mix completely.
- Stir in the cocoa crispies, rolled oats and coconut.
- Drop teaspoonfuls of dough onto prepared cookie sheet 1" apart. These cookies do a spread a bit so don't pack them in there.
- Bake for 10-12 minutes, until edges are lightly browned. They will still be puffy. You want to take them out before they are completely done baking so they remain chewy. They will continue to cook on the baking sheet.
- Let them cool 5 minutes on baking sheet then move to a wire cooling rack.
- Store in an airtight container up to 7 days. They can also be frozen. From the freezer, just let them defrost on the counter. Enjoy!
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Hello! These were delicious! thanks! I used the aquafaba, but regular unsalted butter. I only beated sugar and butter with a whisk until it was creamy. They didn’t spread at all. Coukld it be the butter or the creaming? Guess I’ll have to try again to discover! 😉
Hmmm, that’s interesting. Did they not spread at all? I’m actually wondering if it was the butter. I used a non-dairy margarine and that may have been softer than a butter. I’m glad they were still delicious though!! Oh wait, I made that happen on purpose so you’d have to make them again and again! Lol! 😀
I love this combo! So fun to add the cereal!! Need to get back to cookie baking now, post holidays!
Rice crisp cereal is a ton of crunchy fun in cookies. Yes, cookie baking!!