These easy flourless ranger cookies are going to easily be your new favorite thing! They are loaded with all sorts of fun ingredients to give them a ton of flavor and texture. The result? Delicious cookies that will be an instant hit no matter the occasion.
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ToggleThe combination of crunchy oats and Rice Krispies goes gloriously with the creamy peanut butter, chocolate chips, and shredded coconut. It’s basically a party in your mouth and the perfect cookie for entertaining.
Since day one, people have been drooling over our original flourless peanut butter oatmeal cookies. You all couldn’t get enough, so we have developed different variations of this cookie including monster cookies, chocolate chunk almond butter cookies, and now these delicious ranger cookies!
These may just be our favorite variations because we can’t get over the rice-crispy crunch.
- Maple syrup: maple syrup gives these cookies a deeper level of sweetness and also helps bind all the ingredients together.
- Creamy peanut butter: essential for creating the creamy texture and nutty flavor in these cookies.
- Quick-cooking oats: make sure you get the quick oats. These chewy oats are smaller in size and will help hold the cookies together better
- Rice Krispies: adds a satisfying crunch that you just can’t beat!
- Mini chocolate chips: the smaller size of the chocolate chips allows for an even distribution throughout the cookie.
- Shredded coconut: adds a subtle sweetness and texture that takes these cookies to the next level.
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There are many ways that you can put your own fun spin on our original ranger cookie recipe. Cookies are great that way! For instance, honey makes a great substitute for maple syrup, and if you have a peanut allergy, you can always swap the creamy peanut butter with almond or cashew butter! As for the mini chocolate chips, white chocolate chips, peanut butter chips, or even butterscotch chips can create a whole new flavor that would be super delicious.
Want to try different ingredients altogether? This great recipe would taste fantastic with additional mix-ins like craisins, raisins, or dried cherries. Feel free to get creative and experiment with different flavor combinations!
- Cooking at altitude may change the baking time of these cookies. So make sure you check on your cookies a few times while baking.
- We used a 1-tablespoon cookie scoop with heaping portions for this ranger cookies recipe. It doesn’t have to be exact. Just make sure they are generally the same size.
- You’re welcome to use parchment paper, wax paper, or silicon lining for your cookies instead of nonstick cooking spray.
- You could easily make a gluten-free version of this recipe with gluten-free crispy rice cereal!
Store any leftover ranger cookies in an airtight container at room temperature for up to 5 days.
Other than the obvious glass of ice-cold milk, there are plenty of other tasty fixings to enjoy with your old-fashioned ranger cookies. This Pumpkin Cream Cold Brew, for instance, will have you living out all your wildest holiday season dreams. You’d also go bananas for this Banana Smoothie because… duh.
For even more cookie fun, this Sugar Cookie Almond Milk Latte will satisfy all your sweet coffee cravings. You could even enjoy the luxurious drinks of Starbucks without leaving your house with this Copycat Apple Crisp Oatmilk Frappuccino with Maple Whipped Cream. Say that five times fast.
Print- 1/4 cup unsalted butter melted
- 1/2 cup light brown sugar packed
- 2 tablespoons maple syrup
- 1 large egg
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- pinch salt
- 2 cups quick-cooking oats gluten-free if desired
- ½ cup rice crispies
- 1 teaspoon baking soda
- ½ cup mini chocolate chips
- ½ cup shredded coconut
- Coarse sea salt to taste
- First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.
- Next, combine melted butter and brown sugar until there are no lumps. Then, add maple syrup, egg, peanut butter, and vanilla and mix again.
- Add salt, quick-cooking oats, rice crispies, and baking soda and mix until everything is combined. Add in the rice crispies, chocolate chips, and shredded coconut, and mix one more time.
- Refrigerate dough for 20 minutes to set.
- Scoop 1.5 tablespoons of batter into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter will feel a bit sticky, but it will be so soft and chewy when done baking!*
- Repeat the process above until you’ve fit 8-10 cookies on your baking sheet.
- Bake cookies at 350ºF for 11-14 minutes or until they begin to turn golden brown on the bottom.
- Remove cookies and let them cool for a couple of minutes on the baking sheet before transferring them to a wire rack. Sprinkle on some coarse sea salt and continue to let cool for at least 20 minutes to firm up.
- Cooking at altitude may change the baking time of these cookies.
- We used a 1-tablespoon cookie scoop and then used a heaping scoop.
