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A stack of oatmeal krispie cookies shows the top one with a bite taken out.
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Crispy Oatmeal Rice Krispie Cookies with Dried Fruit

These Oatmeal Rice Krispie Cookies are crispy, chewy, and packed with oats, coconut, dried fruit, and crunchy cereal. A nostalgic, crowd-pleasing favorite!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings 36 cookies
Calories 148kcal
Author Marly McMillen

Equipment

Ingredients

  • 1 cup vegan butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 flax egg
  • 2 cups quick cooking oats
  • 2 cups Rice Krispie cereal
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup coconut flakes
  • ½ cup dried fruit
Cups - Metric

Instructions

  • Preparation: Heat oven to 350°F/175°C. Line a cookie sheet with parchment paper or silpat.
  • Cream Butter and Sugar: In a mixing bowl, beat the vegan butter until light and fluffy, 1-2 minutes. Then add sugars and beat until creamy. Add the vanilla and flax egg, and beat again, for another minute or so.
    1 cup vegan butter, 1 cup brown sugar, 1 cup granulated sugar, 1 teaspoon vanilla
    Looking down on a mixing bowl full of cookie dough batter.
  • Combine Dry Ingredients: In a small bowl, stir together the flour, oats, coconut flakes, baking soda, and salt. Pour into the butter mixture and beat again, until just combined. Stir in cereal, and dried fruit. Mix will be very thick. Optional: Cover and refrigerate for up to 24 hours.
    2 cups quick cooking oats, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 cup coconut flakes, ½ cup dried fruit, 2 cups Rice Krispie cereal
    Looking down on a mixing bowl full of cookie dough batter and oats.
  • Scoop and Bake: Use a cookie dough dispenser to drop dough onto an ungreased cookie sheet. Bake 7 - 10 minutes, until the cookie edges are golden brown.
  • Cool: Remove from oven and allow to sit on the pan for a minute before transferring to a wire rack to cool completely.
  • Storage: Store your cookies in an airtight container at room temperature for 3–5 days. For longer storage, keep them in the fridge for up to 10 days. You can also freeze baked cookies (or unbaked dough balls) for up to 3 months. Thaw at room temp or reheat in a toaster oven for a just-baked feel.

Nutrition

Calories: 148kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 115mg | Potassium: 66mg | Fiber: 1g | Sugar: 12g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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