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Madison Area Gluten Intolerance Chapter

No Bake Holly Cookies

1/3 cup butter or margarine
30 Jet-Puffed marshmallows
3 cups gluten free corn flakes
1 1/2 teaspoons green food coloring
2 tablespoons cinnamon red hot candies

Melt butter in large saucepan on low heat. Add marshmallows; cook and stir 3-4 minutes until melted. Stir in food coloring. Add cereal; stir to evenly coat. Drop by tablespoonfuls onto waxed paper-covered baking sheets sprayed lightly with cooking spray. Press 2-3 candies into cereal mixture, flattening each mound slightly. Let stand until firm. Makes 2 1/2 dozen.