Crunch-Top Gluten-Free Fruity Pebbles Cookies

These soft and chewy gluten-free fruity pebbles cookies are just as fun to look at as they are to eat, but most importantly, a simple trick eliminates a gritty texture that's typical of GF cookie recipes. A mix of fruity pebble cereal and white chocolate chips is folded into the dough for a taste that appeals to both kids and adults!

Prep Time 5

Cook Time 13

resting time 30

Total Time 48

Servings

Author Melissa Erdelac

Ingredients

8 tablespoons (113 g) unsalted butter melted and warm
¾ cup (176 g) packed light brown sugar
⅓ cup (67 g) granulated sugar
1 large egg
1 tablespoon vanilla extract
1 ¾ cup (262 g) gluten free all purpose flour Cup4Cup gluten-free flour highly recommended
1 teaspoon baking soda
½ teaspoon salt
1 cup Fruity Pebble cereal plus additional for rolling
½ cup white chocolate chips

Instructions

In a large bowl or stand mixer beat together the warm melted butter, brown sugar, sugar, egg, and vanilla until well combined.
8 tablespoons unsalted butter, ¾ cup packed light brown sugar, ⅓ cup granulated sugar, 1 large egg, 1 tablespoon vanilla extract
Add the flour, baking soda, and salt. Mix on low speed until combined and no flour pockets remain. Stir or mix in on low speed the cereal and white chocolate chips. The dough will be slightly sticky and soft.
1 ¾ cup gluten free all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup Fruity Pebble cereal, ½ cup white chocolate chips
For rolling, add additional cereal to a bowl. Use a medium cookie scoop (or 2 tbsp per cookie) to portion out the dough and roll in the cereal. Transfer the balls to baking sheets, about 2 inches apart.
I like to rest GF cookie dough before baking to soften the GF starches and eliminate grittiness. Therefore, let the cookies rest at room temp for 30 minutes.
Meanwhile, preheat the oven to 325°F. Bake for 12-14 minutes, rotating pans halfway. Edges should be set, but middle is still soft. Cool on cookie sheets for 10 minutes before transporting to a wire rack.

Notes

storing / freezing

If you don't plan on eating these treats within a day or two, wrap stacks of 2-3 cookies in plastic wrap, transfer to a ziplock freezer bag, and freeze up to 3 months.

For storing at room temperature, make sure the cookies have cooled completely first before stacking and storing in an airtight container.

To freeze unbaked cookies, drop portioned cookies on a parchment-lined baking sheet and freeze until solid. Once the cookies are hard, transfer to a ziplock freezer bag and freeze up to 3 months.

When ready to bake, place on parchment-lined baking sheets and bake from frozen, adding an additional 1-2 minutes baking time.

Nutrition