Cinnamon Crunch Cookies

• 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

1. Preheat oven to 350u0b0F. 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

margarine, sugar, brown sugar, ubc, vanilla, allpurpose, ground cinnamon, baking powder, ubc, oats, rice krispies, marshmallows

Taken from tastykitchen.com/recipes/desserts/cinnamon-crunch-cookies/ (may not work)