Fruity Pebbles Cookies are a nice colourful snack.  This easy, gluten free recipe will be sure to please the palates of both young and old alike!

This vanilla and chocolate treat is a great option for an Easter or spring dessert tray.

 Fruity Pebbles Cookies yields 22 half inch cookies or 44 quarter inch cookies.  

The final product for this rolled cookie dough recipe is only limited by your imagination.  Create a different look every time you make them!

This colourful creation is loaded with sweet, chewy cereal bits.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To start I dumped some margarine and granulated sugar into a large mixing bowl.

Then I used an electric hand mixer to cream them together.

After this I added in one large egg and vanilla extract.  I used the electric hand mixer again.

When the mixture was light and fluffy I added in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking powder and a bit of salt.

I used the electric hand mixer to start and then finished combining with a large spoon.

I folded in some Fruity Pebbles cereal.

Once the cereal was mixed in I transferred half of the cookie dough to a separate mixing bowl and added some cocoa powder to it.

I worked the cocoa powder into the dough until combined.

Next I formed the vanilla cookie dough into a flat log.

I also formed the chocolate cookie dough into a flat log.

Then I placed one on top of the other and rolled the dough for a bit to combine.  You could blend the two flavours of cookie dough together any way you want to. Roll the dough, twirl the dough, use your imagination and create your own cookie experience.

After rolling the cookie dough to combine I sliced the dough into some 1/2″ slices and some 1/4″ slices.

Then I transferred the slices to a parchment paper lined cookie sheet.  You may need to reform the dough a bit when making the transfer.

I placed the cookie sheet into a preheated 350F oven and baked the 1/2″ cookies for about 13 minutes.  The 1/4″ were baked for about 9 minutes.

After removing the cookies from the oven I allowed them to cool on the cookie sheet for a few minutes.

After the cookies had cooled for a few minutes I transferred them to a cooling rack.

These colourful cookies are the perfect addition to an Easter or spring dessert tray.

Loaded with Fruity Pebbles they are a flavourful treat to complement a cup of tea or coffee.

Enjoy bursts of flavour and colour in every bite of Fruity Pebbles Cookies!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Fruity Pebbles Cookies:

• 1/2 cup margarine
• 3/4 cup granulated sugar
• 1 egg, large
• 1/2 tsp vanilla extract
• 1 3/4 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1 tsp baking powder
• 1/8 tsp salt
• 1 1/2 cups Fruity Pebbles cereal
• 3 tbsp cocoa for half of cookie batter

How to Make Fruity Pebbles Cookies:

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Dump margarine and granulated sugar into a large mixing bowl. Use an electric hand mixer to cream them together on medium speed.
3. Add the egg and vanilla extract.  Beat again on medium speed to combine.
4. Measure in the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking powder and salt.
5. Use the electric hand mixer on low speed until the dry ingredients have been incorporated into the dough. Finish combining with a large wooden spoon.
6. Work in the Fruity Pebbles cereal.
7. Transfer half of the cookie dough to another mixing bowl and stir in the cocoa powder.
8. Form each portion of dough into a flat log.
9. Place one on top of the other and roll to make sure they are sealed together.  You could get creative here and choose your own way to work the two sections of dough together.
10. Slice the dough into 1/2″ or 1/4″ slices depending on your preference.
11. Transfer the dough slices to the prepared baking sheet.  You may have to reform slightly.
12. Bake in the preheated 350F oven for about 13 minutes for 1/2″ cookies or about 9 minutes for 1/4″ cookies.
13. Allow the cookies to cool on the cookie sheet for a couple of minutes before transferring them to a cooling rack to completely cool.
14. Serve and enjoy!

FAQS:

How do I store fruity pebbles cookies?

Storing Fruity Pebbles cookies properly will help maintain their freshness and flavor. Here’s how you can do it:

1. Cool Completely: Allow the cookies to cool completely before attempting to store them. If you store them while still warm, they can become soggy.
2. Air-tight Container: Store the cookies in an airtight container. This will help prevent them from absorbing moisture from the air, which can make them soft or stale. You can use plastic containers with tight-fitting lids or sealable plastic bags.
3. Layering: If you need to stack the cookies in the container, place a sheet of parchment paper or wax paper between the layers to prevent them from sticking together.
4. Room Temperature: Fruity Pebbles cookies can be stored at room temperature for several days. Make sure to keep them away from direct sunlight and heat sources, as this can cause them to spoil faster.
5. Refrigeration: If you want to store the cookies for a longer period, you can refrigerate them for up to a week. 

By following these storage tips, you can keep your Fruity Pebbles cookies fresh and delicious for longer periods.

Can I freeze fruity pebbles cookies?

Yes, you can freeze Fruity Pebbles cookies. Freezing cookies is a great way to extend their shelf life and enjoy them over a longer period of time. Here’s how you can do it:

1. Allow the cookies to cool completely after baking.
2. Once cooled, place the cookies in a single layer on a baking sheet lined with parchment paper.
3. Place the baking sheet in the freezer and allow the cookies to freeze until they are solid, usually for about 1-2 hours.
4. Once the cookies are frozen solid, transfer them to an airtight container or a freezer bag. You can place parchment paper between layers of cookies to prevent them from sticking together.
5. Seal the container or bag tightly, removing as much air as possible to prevent freezer burn.
6. Label the container or bag with the date of freezing.
7. Store the cookies in the freezer for up to 2-3 months.

When you’re ready to enjoy the cookies, simply take them out of the freezer and let them thaw at room temperature for about 15-30 minutes before serving. Alternatively, you can reheat them in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes for a warm, freshly baked taste.