Sugar Free Rice Krispies Cookies Recipes

NO-BAKE PEANUT BUTTER RICE KRISPIES COOKIES

No-Bake Peanut Butter Rice Krispies Cookies image

Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 16 squares

Number Of Ingredients 6

Ingredients

1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 cups salted peanut butter
2 teaspoons pure vanilla extract
4 cups Rice Krispies

Steps:

Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.

SUGAR FREE RICE KRISPIES COOKIES

Sugar Free Rice Krispies Cookies image

Actually I got this recipe online, but I made so many changes, it isn't like the original anymore, so I guess I can claim it as my own.

Provided by Sugarfree Kat

Categories Dessert

Time 30m

Yield 20 cookies

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
1 cup sugar substitute (Splenda etc,)
1 egg
1 tablespoon vanilla
1 cup crushed Rice Krispies
1 1/2 cups Rice Krispies (not crushed)
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chocolate chips
2 -3 tablespoons water, if necessary

Steps:

Beat softened butter, sugar substitute, egg, and vanilla together until fluffy.
Combine crushed cereal, flour, baking powder,and salt until blended. Add to above mixture, adding water if necessary. Add rest of cereal, and chocolate chips. Keep adding water if too dry.
Roll into balls, flatten, and place on cookie sheet at least 1 inch apart. Bake in 375°F oven for 10 minutes.

Nutrition Facts : Calories 141.1, Fat 6.9, SaturatedFat 4.1, Cholesterol 22.8, Sodium 146.8, Carbohydrate 19, Fiber 1.1, Sugar 10.7, Protein 1.9

FAT FREE RICE KRISPIES TREATS

Fat Free Rice Krispies Treats image

Came from Molly McButter recipe. I personally love this recipe since Rice Krispies treats are great! This recipe can definitely be messed with. Add raisins or anything else you love.

Provided by evilcorgi

Categories Bar Cookie

Time 15m

Yield 12 serving(s)

Number Of Ingredients 3

Ingredients

300 g marshmallows
6 cups crispy rice cereal
3 tablespoons butter, replacement (Molly McButter or Butter Buds)

Steps:

Melt marshmallows over low heat until smooth.
Or microwave on HIGH for approximately 2-3 minutes until smooth.
Remove from heat.
Add Molly McButter® Natural Butter; mix well.
Add crispy rice cereal.
Stir until well coated.
Spray 13x9x2" (33x23x10cm) pan with oil. Press mixture into pan.
Cool, cut into squares.

Nutrition Facts : Calories 155.9, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 147.3, Carbohydrate 32.4, Fiber 0.1, Sugar 15.5, Protein 1.4

KRISPY COCONUT OATMEAL COOKIES

Krispy Coconut Oatmeal Cookies image

Time 30m

Number Of Ingredients 14

Ingredients

1 cup salted butter
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
1 egg
2 teaspoons vanilla
1 teaspoon cream of tartar
1 teaspoon baking soda
3 1/2 cups all purpose flour
1 cup Rice Krispies
1 cup quick oats
1 cup sweetened coconut
1 cup of mini chocolate chips (optional)
1/2 cup walnuts (optional)

Steps:

Preheat oven to 350*F Blend together butter, white sugar and brown sugar. Add vegetable oil, egg and vanilla. Blend well, scraping down sides of bowl as needed. Add cream of tartar, baking soda and flour (1/2 cup at a time) and blend well. Add rice krispies and mix well, scraping sides of bowl as needed. Add quick oats and coconut and mix well, scraping sides of bowl as needed. Add chocolate chips (optional) Add walnuts (optional) Scoop onto cookie sheets and bake for 12 - 15 minutes or until edges begin to turn golden. Let cool and devour!

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Prep a 6 X 6, or similar sized, pan for nonstick. I use parchment paper or wax paper as these make the end product easier to serve and clean up a lot easier.
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