Cinnamon Crunch Cookies

Name: Cinnamon Crunch Cookies
Ingredients: 1/2 cups Dairy Free Margarine, Softened; 1/2 cups Granulated Sugar; 1/2 cups Brown Sugar, Firmly Packed; 1/4 cups Unsweetened Applesauce; 2 teaspoons Vanilla Extract; 1 cup All-purpose Flour; 2 Tablespoons Ground Cinnamon; 1/2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1 cup Quick Cooking Oats; 1 cup Rice Krispies; 1 cup Mini Marshmallows

12 ingredients

5 steps

Ingredients

1/2 cups Dairy Free Margarine, Softened
1/2 cups Granulated Sugar
1/2 cups Brown Sugar, Firmly Packed
1/4 cups Unsweetened Applesauce
2 teaspoons Vanilla Extract
1 cup All-purpose Flour
2 Tablespoons Ground Cinnamon
1/2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1 cup Quick Cooking Oats
1 cup Rice Krispies
1 cup Mini Marshmallows

Directions

1

Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
2

In the bowl of a stand mixer, combine margarine with sugars and beat for 2 minutes or until very light and fluffy. Add applesauce and vanilla. Mix until combined. Add flour, cinnamon, baking powder, and baking soda. Beat on medium speed until thoroughly mixed. Use a rubber spatula to stir in oats, Rice Krispies and marshmallows.
3

Use a small cookie scoop to drop rounds on baking sheet about 2 inches apart. Flatten slightly with your palm then bake for 10 to 12 minutes or until edges are golden brown. Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely. Store in a tightly sealed container for up to a week, if you can make them last that long.
4

Makes 4 dozen cookies.
5

Nutritional info (per cookie): Calories 48.88, Total Fat 1.76g, Cholesterol 0mg, Sodium 37.84mg, Potassium 13.89mg, Total Carbohydrates 7.93g, Fiber 0.37g, Sugar 4.3g