These no bake cookies are delicious treats that will be your family’s next favorite dessert! A great back to school snack – it’s like a combo between a rice crispy and cookie. These cookies are creamy, taste of peanut butter, chocolate plus has a really great texture with crispy rice cereal, marshmallows, flax, and chia seeds.
- Easy
- 25 mins
- 24 servings
Ingredients
- ¾ cup creamy peanut butter
- 12oz bag white chocolate morsels
- 1 ½ cup mini marshmallows
- 1 tablespoon coconut oil
- 1 teaspoon Rodelle Pure Vanilla Extract
- 2 cups crispy rice cereal
- ¼ cup chia seeds
- ¼ cup Knwble Grwn Flax Seeds
- ¼ cup mini chocolate chips
Uses
Occasions
Directions
- In a large mixing bowl, measure out crispy rice cereal and set aside
- In a small bowl, combine chia seeds, flax seeds, and mini marshmallows
- In a microwave save bowl, add the white chocolate morsels and coconut oil and heat in 30 second intervals until almost melted
- Add in peanut butter and Rodelle Pure Vanilla Extract to the almost melted white chocolate and microwave for an additional 30 seconds. Stir to combine
- Add in the chia, flax, and marshmallow mixture to the peanut butter mixture and stir to coat the marshmallows evenly and entirely
- Pour mixture into crispy rice bowl and mix until combined, but do not overmix
- Scoop out 2T onto prepared baking sheet, and sprinkle with a few mini chocolate chips
- Once the pan is full of cookies, lift the pan and drop it onto and even surface to settle the chocolate chips into the mixture
- Leave to set ~15 minutes or put in the fridge to speed up the process
Notes:
These can be stored for up to a week in an airtight sealed container. We recommend keeping them in the fridge to keep them cool and to ensure they won't melt.
This recipe was created in collaboration between Rodelle and Knwble Grwn. This recipe was prepared by @gooey.in.the.middle. Photos and video created by @kniftykat