Reviewed: Dec. 28, 2011

I loved these cookies. I baked them for my personal Christmas treat. I did crunch up the rice cereal. I also used 1-4 cup of agave instead of brown sugar, I used lard instead of butter, "I cannot have dairy. I did not put chopped almonds in the mix, instead I pressed a toasted whole almond into each cooky. They were great!

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Reviewer:

jillian

Reviewed: Feb. 25, 2011

5 Stars for Taste! I love almond cookies and these deliver in taste. I crushed up the cereal a bit. I love the texture. You do have to watch the cooking time, and the recipe doesn't make as many as stated.

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2 users found this review helpful

Reviewer:

Kelly

Cooking Level: Intermediate

Living In: Danville, Illinois, USA

Reviewed: Oct. 31, 2006

Beware: Most crisp rice cereal contains malt flavoring which is not gluten free.

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14 users found this review helpful

Reviewer:

JDRICHA

Reviewed: Feb. 9, 2006

Really strange texture, and didn't make anywhere near 2-3 dozen.

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6 users found this review helpful

Reviewer:

Fabala

Reviewed: Dec. 11, 2004

Good cookies...I will agree that you need to watch the baking time. (They cook quickly) I added a drizzle of gaunche to jazz them up a bit.

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8 users found this review helpful

Reviewer:

polloqueen

Reviewed: Jan. 19, 2004

These are great cookies! Very tasty and easy to make.Watch the time though, in my oven it took only 9 minutes to bake them instead of the 12-15 in the recipe. It's a good recipe for my low carb diet and for my wheat intolerant friend for whom they were a birthday treat.

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13 users found this review helpful