Image of Cream of Rice® Coconut Cookies

Cream of Rice® Coconut Cookies

Image of Cream of Rice® Coconut Cookies


  • ¾ C. butter, softened
  • 1 ½ C. brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • ½ C. coconut milk
  • 1 C. Cream of Rice® Rice Cereal
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • ½ C. + 2 Tbsp. gluten free flour blend
  • 3 C. gluten free rolled oats
  • 1 C. shredded, sweetened coconut


  1. Preheat oven to 350°
  2. With an electric or in a stand mixer, cream the butter and sugar on med-high speed until smooth; scrape the sides of the bowl as needed.
  3. Add the egg, vanilla, and coconut milk and blend on medium speed until combined with the butter mixture; scrape the sides of the bowl halfway through.
  4. In a medium bowl, whisk together the Cream of Rice®, cinnamon, baking soda, flour blend, and oats.
  5. On low speed, gradually add the dry mixture and blend just until all the dry is incorporated.
  6. Stir in the coconut.
  7. Use a 1 oz. portion scoop to dish out dough onto a parchment lined cookie sheet; keep cookies 2” apart from each other.
  8. Gently press down each cookie with the palm of your hand to make a thick puck.
  9. Bake 10-13 minutes or until the edges just begin to brown. Allow to cool completely before serving.