One of my grandsons has been diagnosed with different food allergies. With this in mind and wanting chocolate chip cookies today, I started messing around in the kitchen. Wanting the crunch that pecans or walnuts give a traditional chocolate chip cookie, I replaced them with a half cup crispy rice cereal. This recipe should be safe for those with allergies to nuts. In the list of ingredients, I’ve mentioned specific brands on purpose, as the labels say they nut free or have no allergy warnings. Please note: don’t just take my word for it; you read the labels for yourself.
Small Batch Crispy Chocolate Chip Cookies
Ingredients:
1/2 cup melted butter
1/4 cup light brown sugar
1/4 cup granulated sugar
1 egg
1 cup Pioneer Baking Mix
1/2 cup Great Value rice crisps cereal
1/2 cup Nestlé Allergen Free chocolate chips
Here’s what to do:
Preheat the oven to 350° degrees. Line a cookie sheet with parchment paper and set to the side.
In a medium bowl, mix the first 4 ingredients well. Then, fold the baking mix, rice cereal and chocolate chips.
Drop the cookie dough onto the prepared cookie sheet using a teaspoon. These cookies spread a little as they bake, so leave at least an inch between each.
Bake for 12 to 14 minutes until they are golden brown. Cool and enjoy.
These cookies are buttery and have a crunchy outside and a chewy inside. The recipe is a small batch, making 12 or so. Add one to your child’s lunchbox for a goody surprise or enjoy yourself with your favorite beverage.
Cookie blessings from the Exile’s Kitchen.
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