These chewy puffed rice and date cookies are a hit every time I serve them. Gluten-free and vegan, made with puffed brown rice cereal, and sweetened with dates, they’ve got a pleasing spicy heat surprise. Plus they’re super-easy to put together using a food processor. Shape the dough into a log, then chill until firm enough to slice. When you’re ready, slice and bake!
I first made these for Superbowl treats. Truth is, I’m not much into this big American holiday. I’d rather be skiing, or doing something else outdoors. If I’m in the kitchen slicing and baking chewy puffed rice and date cookies, I can keep an ear on the game. If the game is good, I can catch the last 8 minutes or so. For sure, I’ll be drinking a beer. 😉
The gelatinous flax seeds and water mixture in this recipe is a vegan replacement for egg. Whoever figured that out was a genius—it works! If you wish, substitute an egg for the flax mixture. Cookies made with “flax egg” will take a little longer to cook–turn the cookies over and bake an extra 4 minutes.
Wishing you a fabulous weekend–get in the kitchen and cook something delicious!
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- 1 tablespoon ground flax seed (see note)
- 3 tablespoons warm water
- 3 cups puffed rice cereal (I used Arrowhead Mills)
- 1 cup pitted dates
- 3 tablespoons sunflower or canola oil
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon cayenne pepper
- Pinch Real Salt
- In a small bowl mix the ground flax seed with the warm water. Set aside to jell for at least 15 minutes, until it becomes thick and gelatinous. For vegans, the flax seeds and water mix replaces an egg.
- Put the puffed rice, dates, oil, vanilla, cinnamon, white and cayenne peppers, salt ,and flax mixture in the work bowl of a food processor.
- Process 2 to 3 minutes, until the dough sticks together in a ball.
- On a piece of parchment or waxed paper, form the dough into a log about 12 inches long. Wrap the parchment around the dough and use it to round out the log. Freeze several hours or overnight, until firm enough to slice.
- Preheat the oven to 350°F. Line a couple of large baking sheets with a silicone baking mat or parchment paper. Slice about 1/4-inch thick and arrange on baking sheets about 1/2 inch apart.
- Bake 10 minutes or so, until the bottoms are light brown, darker than they were when you put them in the oven.
For vegans, this gelatinous flax seeds and water mix replaces eggs. Whoever figured that out was a genius—it works! If you wish, substitute an egg for the flax egg mixture. Cookies made with "flax egg" will take a little longer to cook--turn the cookies over and bake an extra 4 minutes.