Tasty and gluten-free rice cereal cookies with maple syrup are a delicious nut-free, soy-free snack made with white cake mix, butter and eggs.
Special diets: Vegetarian | gluten-free | nuts-free | soy-free |
️Allergens: eggs | not vegan | lactose |
⏱ 23 mins – easy
🍽 12 servings – 258 kcal per serving
|
Serving
76g |
Fat
12g |
Sat. fat
5g |
Sodium
346mg |
|
Carbs
33g |
Fibers
0g |
Sugars
0g |
Proteins
2g |
INGREDIENTS
- 18 oz white cake mix
- 1 cup Rice Krispies
- ½ cup butter
- 1 egg
- 1 tsp maple syrup
- 1 cooking spray
TOOLS
- 2 bowls
- 1 saucepan
- 1 electric mixer
- 1 oven
- 2 baking sheets
- 1 whisk
STEPS
Melt the butter in a saucepan over medium heat. Then remove from the heat.
Preheat the oven to 350°F for 12 minutes.
Crack the egg into a bowl and beat with an electric mixer.
Place the white cake mix in a separate bowl. Combine rice krispies, melted butter, beaten eggs, and maple syrup in the bowl. To make a dough, stir the ingredients with a whisk.
Form 1-inch balls from the dough.
Spray a baking sheet with cooking spray and transfer dough balls to it. Put the baking sheet in the hot oven and cook for 15 minutes.
Turn off the oven and take out the baking sheet.
It’s ready to be served !
