• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lane & Grey Fare
  • Home
  • Gluten Free Recipes
  • Subscribe
  • Our Story
menu icon
go to homepage
  • Summer Recipes
  • Gluten Free Recipes
  • Our Story
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Summer Recipes
    • Gluten Free Recipes
    • Our Story
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Gluten Free Dessert Recipes

    Fruity Pebbles Cookies

    Published: Jan 7, 2023 by Lee · This post may contain affiliate links · 15 Comments .

    Jump to Recipe Jump to Video

    These Fruity Pebbles Cookies are soft and chewy eggless sugar cookies that are loaded and coated with Fruity PEBBLES™! They're so fun and even have a little citrus in them to bring out that fun classic flavor! Best yet, they're gluten free, nut free, eggless and easily vegan! If you're a Fruity PEBBLES™ lover...then these are the cookies for you!

    Fruity Pebbles Cookies with a bite taken out.

    These Fruity Pebbles Cookies will bring you right back to your childhood! They're soft yet crunch thanks to our fun rainbow cereal and sweet yet tangy thanks to that added citrus! In addition, they stay soft for days, just like my Sprinkle Sugar Cookies! If you want a fruity sugar cookie without the tang, make sure to look at my recipe for Strawberry Sugar Cookies!

    If you're looking for more sugar cookie recipes, try my super popular Chocolate Chip Sugar Cookies, Small Batch Sugar Cookies, Dark Chocolate Sugar Cookies or my Cut Out Sugar Cookies.

    Jump to:
    • Reasons to Love these Cookies
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Fruity Pebbles Cookies
    • Expert Baking Tips
    • Recipe FAQs
    • Other Rainbow Recipes You'll Love
    • 📖 Recipe
    • Fruity Pebbles Cookies

    Reasons to Love these Cookies

    • Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
    • Soft & Chewy- These cookies are the most perfect texture. 
    • Covered in Sugar- The sugar coating gives a nice sweetness! If you love cookies coated in cinnamon sugar instead, make sure to try my cinnamon chocolate chip cookies!
    • Fruity PEBBLES™- These cookies are loaded and topped with this sweet rainbow crunchy cereal! If you love desserts with Fruity PEBBLES™, make sure to check out my Fruity Pebbles Ice Cream and my Fruity Pebbles Treats!

    Ingredient Notes

    Fruity Pebbles, Gluten free flour, butter, cornstarch water, kosher salt, vanilla, orange juice, baking powder milk and granulated sugar in separate glass bowls.
    • Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility.  I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
    • Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
    • Unsalted Butter or Vegan Baking Sticks- Don’t use melted; the cookies will spread into a giant mess.
    • Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together. 
    • Orange Juice- Only use non pulp so you don’t have chunks in your cookies. The citrus helps bring out the fruity flavors without being overly tangy like my Orange Shortbread Cookies or Orange Cookies!
    • Fruity PEBBLES™- You can use whatever gluten free/vegan rainbow rice cereal that you desire.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make these Vegan

    • Use a gluten free flour that’s free from dairy.
    • Make sure the brand of sugar you use is vegan. 
    • Use vegan baking sticks instead of butter.
    • Only use a non dairy milk of choice.
    • Use a gluten free/vegan rainbow rice cereal. Make sure to read the labels if you're allergic to nuts.

    How to Make this recipe with All Purpose Flour

    • Use 1 ¾ packed cups of regular flour (294 grams).
    • Only use 1 ½ tablespoons of milk. 
    • Use ½ tablespoon of orange juice.
    • You still need to chill the dough due to the lack of eggs.

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    A bitten cookie with fruity pebbles and granulated sugar.

    How to Make Fruity Pebbles Cookies

    Here are the step by step instructions to make these cookies!

    Step 1: Whisk Together the Dry Ingredients

    In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside. 

    Step 2: Make the Cornstarch Water

    In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

    A whisk with the mixed dry ingredients.
    Step 1
    Water and cornstarch mixed thoroughly in a glass bowl with a spoon.
    Step 2

    Step 3: Cream the Sugar

    In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.

     Step 4:  Add in the other Wet Ingredients

    Slowly beat the cornstarch water mixture, milk, orange juice and vanilla into the creamed butter and sugar. It will look chunky.

    Creamed butter and sugar.
    Step 3
    Adding the wet ingredients into the creamed butter.
    Step 4

    Step 5: Add in the Dry Ingredients and Fruity PEBBLES™

    Slowly beat in the gluten free flour mixture a little at a time until just combined. 

    Pour in ½ cup of the rainbow cereal and use a spatula to mix all through the dough. 

    Step 6: Chill the Dough

    Keep the dough in a bowl, cover the top with plastic wrap and refrigerate for at least 2.5 hours. You must NOT skip this step or the cookies will spread everywhere. I love to chill mine overnight.

    Mixing in the fruity pebbles.
    Step 5
    Covering the fruity pebbles cookie batter with plastic wrap in a bowl.
    Step 6

    Step 7: Scoop the Dough and Coat with Fruity PEBBLES™ and Sugar 

    I use an ice cream scoop to make large cookies. It makes 12 scoops. 

    Roll each dough ball into the extra ¾ cup rainbow cereal, then roll each dough ball in the extra ¼ cup of granulated sugar.

    It must be in that order or else the cereal will not stick to the dough.

    A scooped ball of cookie dough batter.
    A ball of fruity pebbles cookie dough on wax paper.
    Adding extra fruity pebbles to the cookie dough and rolling the ball in sugar.

    Step 8: Bake the Cookies

    Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15-16 minutes or until golden on the bottoms. You can carefully use a cookie spatula to check.  

    Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time. 

    Immediately reshape the cookies when they come out of the oven and top with extra Fruity PEBBLES™ if desired.

    Let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.

    Round warm Fruity Pebbles Cookies on a baking rack.

    Expert Baking Tips

    • Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape.
    • Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
    • Chill the Dough- If you don’t chill the dough for at least 2.5 hours, the cookies will spread and be flat and thin. Chilling overnight is the best.
    • Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Either use a spatula to push them back into a circle shape or use a large circle cookie cutter. If using a cookie cutter, place it over the cookies and rotate quickly in a circle.

    Recipe FAQs

    Can I make the dough ahead of time?


    You can make the dough the night before. Keep it in the bowl and cover the top with plastic wrap. Pop in the fridge.

    If doing this, there is no need to chill it again, prior to baking.

    Or you can freeze the dough for up to 30 days by forming a disc and wrapping it in plastic wrap. Pop it in a zip top bag and freeze. Thaw the dough in the fridge the night prior to using.

    Can I make these cookies ahead of time?


    Most gluten free baked goods are best made the same day, but you can make these cookies a day before! 

    Unlike most gluten free cookies, they’re actually so soft they stay fresh for several days!

    Can I use a smaller cookie scoop?


    Yes! You can use a small cookie scoop or roll the dough into 1 inch balls. 

    Bake the cookies at the same temperature but for 13-15 minutes. Reshape as needed. Should make around 24 cookies.

    Are Fruity PEBBLES™ vegan?


    Although the cereal says gluten free and do not contain any obvious animal products, I read that they may or may not contain vitamin D3 that is synthesized from lanolin, which is derived from sheep wool.

    There is vegan vitamin D3 which comes from lichen...so I am unsure as to where it comes from in the rainbow cereal.

    To play it safe, you can buy a labeled vegan rainbow rice cereal. Some other brands make it however many are made in facilities with nuts...so please read your labels if you have nut allergies.

    How do I store these Fruity Pebbles Cookies?


    Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.

    If you want them warm, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth if doing so.

    Colorful round Fruity Pebbles Cookies on wax paper.

    Other Rainbow Recipes You'll Love

    • Looking at the sprinkle infused chocolate cake with a quarter missing.
      Chocolate Sprinkle Cake
    • A scoop of vanilla ice cream with rainbow sprinkles in it.
      Sprinkles Ice Cream
    • Cupcake with chocolate frosting and laced with rainbow sprinkles.
      Happy Birthday Cupcakes
    • Rainbow colored bread shows through the bite of a Rainbow Donut.
      Rainbow Donuts

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Fruity Pebbles Cookies with a bite taken out.

    Fruity Pebbles Cookies

    Author: Lee
    These Fruity Pebbles Cookies are soft and chewy eggless sugar cookies that are loaded and coated with Fruity PEBBLES™! They're so fun and even have a little citrus in them to bring out that fun classic flavor! Best yet, they're gluten free, nut free, eggless and easily vegan! If you're a Fruity PEBBLES™ lover...then these are the cookies for you!
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Chill Time 2 hours hrs 30 minutes mins
    Total Time 3 hours hrs 5 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cookies
    Calories 241 kcal

    Ingredients
     
     

    • 1 ¾ cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
    • 1 ½ teaspoons baking powder
    • ½ teaspoon kosher salt
    • ½ cup unsalted butter or vegan baking stick, room temperature
    • 1 ½ cups granulated sugar (reserve ¼ cup for rolling)
    • 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
    • 3 tablespoons milk
    • 1 tablespoon orange juice , no pulp
    • 1 teaspoon pure vanilla extract
    • 1 ¼ cup Fruity PEBBLES™ , reserve ¾ cup for rolling

    Instructions
     

    • In a large bowl, whisk together the gluten free flour, the baking powder and the kosher salt. Set aside.
    • In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. 
    • In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the room temperature butter or vegan baking stick and 1 ¼ cups of granulated sugar until soft and creamy. About 2-3 minutes. 
    • With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla, milk and orange juice. The mixture might look slightly chunky and that’s ok. 
    • Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
      Once combined, scrape down the sides of the bowl using a spatula.
    • Pour in ½ cup of the rainbow cereal and use a spatula to mix into the dough.
    • Cover the bowl with the dough still in it with plastic wrap and refrigerate for at least 2.5 hours. This is very important. There are no eggs and if you don't do this step, the cookies will spread into a giant mess while baking.
    • After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
    • Take the dough out of the fridge. Using an ice cream scoop, scoop the dough out. You should have 12 scoops.
    • Roll the dough balls in the extra ¾ cup rainbow cereal, then roll each dough ball in the extra ¼ cup of granulated sugar.
      It must be in that order or else the cereal will not stick to the dough.
    • Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15-16 minutes or until golden brown on the bottoms. Carefully use a cookie spatula to check.
      Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time. 
    • Immediately reshape the cookies when they come out of the oven. Use a spatula to push the cookies back into a circle shape or use a large circle cookie cutter. If using a cookie cutter, place it over the cookies and rotate quickly in a circle. Top with extra Fruity PEBBLES™ if desired. 
    • Let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.

    Video

    Notes

    For smaller cookies: Use a small cookie scoop and bake at same temperature for 13-15 min. Make sure to keep dough in the fridge in-between baking the batches.
    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan rainbow rice cereal. 
    All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ packed cups of regular flour (294 grams),1 ½ tablespoons of milk and ½ tablespoon orange juice. Still chill the dough. 
    Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you desire. Be careful not to burn your mouth.
    Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout. 
    Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 241kcalCarbohydrates: 41gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 170mgPotassium: 14mgFiber: 2gSugar: 27gVitamin A: 329IUVitamin C: 1mgCalcium: 49mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Gluten Free Dessert Recipes

    • Lavender stars and purple and periwinkle rod sprinkles decorate the top of the frosted chocolate cookies.
      Frosted Chocolate Cookies
    • An inviting chocolatey slice of chocolate olive oil cake dusted with confectioners’ sugar.
      Chocolate Olive Oil Cake
    • Rich, velvety and delicious white Chocolate Ganache in a bowl with a spatula.
      White Chocolate Ganache
    • Warm rich decadent chocolate ganache ripples served seductively with a spoon.
      Chocolate Ganache

    Reader Interactions

    Comments

    1. Lynn

      August 31, 2023 at 1:41 pm

      Can I add eggs to it ? If so how do I do that ?

      Reply
      • Lee

        November 27, 2023 at 9:20 am

        Hi! Sadly I cannot test this recipe with eggs due to my son's severe allergy. It actually took me years to try to mimic the texture of a cookie with eggs, so I am not truly sure what adding one would do. If you wanted to try, I would use packed cups of flour, no cornstarch water mixture, only 1 egg and only 1.5 tablespoons of milk. Hope it works out! Sorry I can't be of more help!

        Reply
    2. Amanda Mia

      August 28, 2023 at 11:22 am

      5 stars
      I made these for a birthday gift and they were so ultra soft everyone who got a chance to try them said they were one of the best things I've made

      Reply
      • Lee

        August 28, 2023 at 7:04 pm

        Thank you so so much! So glad!

        Reply
    3. Taylor

      April 10, 2023 at 8:59 pm

      5 stars
      Let me start by saying - I don’t like baking but had to make dessert for Easter. These were so easy and came out amazing! I got about 20 regular sized cookies from one batch and had to cook a little longer (17 minutes). The GF and non-GF people alike were coming back for seconds 🙂 Excited to try another one of her recipes.

      Reply
      • Lee

        April 12, 2023 at 10:29 pm

        So so glad!!! Thank you so much!

        Reply
    4. Lauren

      March 25, 2023 at 8:12 pm

      These came out great!! we're bringing them to a party tonight with a friend whose daughter has severe egg and nut allergies 🤩 we used regular all-purpose flour with your adjustments and they were perfect! hardly spread at all. Thank you!

      Reply
      • Lee

        March 25, 2023 at 10:10 pm

        So glad to hear!!! Hope they love them! Thanks!!

        Reply
    5. Alex

      February 07, 2023 at 8:28 pm

      5 stars
      I’m gonna cry these are so good🫢🫢🫢

      Reply
      • Lee

        February 07, 2023 at 9:40 pm

        Thank you so much!

        Reply
    6. Ginny

      January 19, 2023 at 4:47 pm

      5 stars
      I don't think I've ever seen a cookie that incorporated fruit pebbles- what a great idea! I love how colorful they are!

      Reply
    7. nancy

      January 07, 2023 at 2:54 pm

      5 stars
      these fruity pebbles cookies were so easy to make, i loved them! they are perfect for valentines day as well!

      Reply
      • Lee

        January 07, 2023 at 5:30 pm

        Thank you!

        Reply
    8. John

      January 07, 2023 at 11:15 am

      5 stars
      Fruity Pebbles are my most favorite cereal! These cookies came out delicious and were super easy to make! Thanks!

      Reply
      • Lee

        January 07, 2023 at 11:33 am

        So glad you love them!

        Reply
    5 from 13 votes (7 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    LET'S CONNECT!

    • Instagram
    • Facebook
    • Pinterest
    • YouTube
    • TikTok

    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

    Read More

    Summer Recipes

    • A round pink Strawberry Sugar Cookie on wax paper amongst fresh strawberries.
      Strawberry Sugar Cookies
    • An insane amount of chocolate chips inside Bakery-Style Chocolate Chip Muffins.
      Bakery Style Chocolate Chip Muffins
    • A Perfect Bite taken from this soft Lemon Raspberry Cookie with raspberry glaze.
      Lemon Raspberry Cookies
    • A Sprinkle Sugar Cookie with a bite taken out.
      Sprinkle Sugar Cookies
    • Small Batch Chocolate Chip Cookies on a cooling rack.
      Small Batch Chocolate Chip Cookies
    • Freshly baked delicious Blueberry Cookies with a bite taken out.
      Blueberry Cookies

    Popular Recipes

    • A round pink Strawberry Sugar Cookie on wax paper amongst fresh strawberries.
      Strawberry Sugar Cookies
    • Freshly baked delicious Blueberry Cookies with a bite taken out.
      Blueberry Cookies
    • A delicious slice of vegan flourless chocolate cake with a strawberry on top on a black plate.
      Vegan Flourless Chocolate Cake
    • Chocolate Lemon Cake on a stand with star sprinkles and slices of lemon.
      Chocolate Lemon Cake
    • The layers alternating from cake, to pudding, to cake, to frosting.
      Brooklyn Blackout Cake
    • A Sprinkle Sugar Cookie with a bite taken out.
      Sprinkle Sugar Cookies

    Featured on

    Apartment Guide Logo
    Eat Blog Talk Logo
    Tiny Beans Logo
    Spokin Logo

    Footer

    ↑ back to top

    ABOUT
    ABOUT ME
    PRIVACY POLICY
    ACCESSIBILITY POLICY
    RESOURCES
    WORK WITH ME

    NEWSLETTER
    SIGN UP for emails and updates

    CONTACT
    CONTACT
    PORTFOLIO

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Lane & Grey Fare, All Rights Reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.