No Bake Avalanche Cookies
Sweet, crunchy, and ridiculously easy, these no-bake avalanche cookies come together with just a few ingredients and zero oven time. Perfect for freezing and snacking!
Servings 18 Cookies
Calories 225kcal
Equipment
Ingredients
- 3 Cups Puffed Rice Cereal
- 1 ½ Cups Marshmallows
- ¼ Cup Mini Chocolate Chips optional; I used dairy free
- 2 Cups White Chocolate Chips I used dairy free
- 1 Teaspoon Coconut Oil
- ¾ Cup Creamy Natural Peanut Butter
- 2 Teaspoons Vanilla Extract
Instructions
- To make these cookies, start by lining a large baking sheet with parchment paper and setting it aside.
- In a large bowl, mix together the puffed rice cereal, marshmallows, and mini chocolate chips if using.
- Now, melt the chocolate. In a separate bowl, add the white chocolate chips and coconut oil.
- Microwave in 2-3 30-second increments, stirring between each, until the mixture is smooth and fully melted.
- Once melted, add the peanut butter and vanilla directly into the warm chocolate mixture. Stir until smooth, creamy, and completely combined.
- Pour the peanut butter-chocolate mixture over the cereal mixture and fold gently until everything is well coated.
- Scoop 2-3 tablespoons of the mixture onto the prepared baking sheet. Depending on how big or small you make them, you'll end up with anywhere between 18-24 cookies.
- Finally, place teh baking sheet in the refrigerator for about 30 minutes. Once firm, enjoy immediately or transfer them to an airtight container for storage in the fridge for 1 week or the freezer for 2 months.
Video
Nutrition
Calories: 225kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 4mg | Sodium: 70mg | Potassium: 140mg | Fiber: 1g | Sugar: 18g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg
