Serves: 48
These are a fall favorite. Brown cookies are great item to add to a brown bag lunch or holiday celebration. These are inspired by my Mother's recipe. The original recipe used Oats. I have been Gluten Free for years, therefore I grew up not eating oats. In recent years, some researchers believe that Oats may be Gluten Free. I have been living without for most of my life, so I continue to avoid them. Feel free to use Oats instead of the Cereal, if you are comfortable.
 |
| Brown Cookies |
Makes ~48 cookies where each one has approximately:
74 Calories, 11g Carbs, 3g Fat, 0g Protein
Brown Cookies
| 2 cups | White Sugar | |
| 1/2 cup | Margarine | |
| 1/2 cup | Milk | |
| 1 1/2 cups | Gluten Free Rice Krispies | |
| 1 1/2 cups | Gluten Free Corn Flakes | |
| 1 cup | Long Thread Coconut | |
| 6 T | Cocoa | |
| 1 t | Vanilla |
Directions
1. Combine Rice Krispies, Corn Flakes, Coconut, and Cocoa in a large bowl.
2. Bring Sugar, Margarine and Milk to a full roiling boil over over high heat is a medium sauce pan.
3. Remove from heat and add Vanilla.
4. Pour over the cereal mixture and quickly mix the ingredients together.
5. Drop by teaspoons on wax paper or saran. The mixture will harden as it cools so it is important to do this quickly
6. Let the cookies cool and serve.
These will last for a week in the fridge or they may be frozen.
Brand Recommendations:
Here are the Gluten Free Brands I use to make this recipe:
Please post your experience with this recipe in the comments... and is it worth the calories?
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