Easy No Bake Vegan Chocolate Avalanche Cookies
These Easy No-Bake Vegan Chocolate Avalanche Cookies are so delicious. They are a combination of sweet, crispy, chocolatey goodness, the ultimate treat. The best part is that there are only 5 ingredients so you can whip them up in a few minutes.
I used to love classic avalanche cookies, but they were always packed with processed ingredients. I wanted to make a healthier, dairy-free version that still had that sweet, chocolatey crunch we all remember. These Vegan Chocolate Avalanche Cookies have all the nostalgia, made with simple, wholesome ingredients instead.
Now they’re a family favorite in our home every holiday season. My kids love helping mix the chocolate and shape the clusters, and I love knowing they’re filled with real, plant-based goodness.
Spotlight on These Easy No-Bake Vegan Chocolate Avalanche Cookies
- Chocolate and peanut butter lover’s dream: If you adore Reese’s Peanut Butter Cups, you’ll fall in love with these cookies. They have that same sweet and salty flavor combo, but with an even better crunchy texture and a wholesome twist.
- Only 5 ingredients: Chances are, you already have everything you need in your pantry! Each ingredient is simple and real, making this the perfect quick dessert when you’re craving something sweet and satisfying.
- Holiday-friendly: Add these no-bake vegan cookies to your Christmas cookie platter, serve them at a party, or keep them on hand for a little sweet treat. You can customize the size and toppings to match any festive occasion.
- No-bake simplicity: Skip the oven and make these in minutes. They’re the ultimate stress-free dessert and are perfect for last-minute guests or holiday baking with kids.
- Family-approved: Everyone in my house loves these cookies! They’re crunchy, chocolatey, and just the right amount of sweet. Proof that healthier desserts can still taste amazing.
- Naturally dairy-free and vegan: Made with clean, plant-based ingredients, these cookies are a guilt-free treat you’ll feel good about sharing all season long.
The Ingredients
Creamy peanut butter: Make sure to use all-natural peanut butter without added oils or sugars. I like to purchase mine from Costco. Also, make sure not to use chunky peanut butter.
Vegan chocolate chips: Feel free to use your favorite brand of chocolate chips for this recipe. You’ll want to use a good quality chocolate brand that melts nicely over the stove. I use dark chocolate for this recipe.
Brown rice cereal: We use a more wholesome version of crispy rice cereal for this lighter recipe. Grab a bow of brown rice cereal instead of white Rice Krispie Cereal if possible.
Mini marshmallows: Make sure to use mini marshmallows and not large marshmallows (like you would use to roast for smores.) The idea is not to let the marshmallows melt completely.
Holiday sprinkles: You can use your favorite festive sprinkles or omit the sprinkles altogether. I like to use sprinkles that use natural food coloring.
Frequently Asked Questions
Yes! You can easily swap the peanut butter for almond butter or cashew butter. Just make sure it’s creamy and well-stirred for the best texture.
Use high-quality chocolate chips or bars and melt slowly using a double boiler or short microwave bursts. Stir between intervals to prevent overheating — this gives your cookies that glossy, rich finish.
Yes, store them in an airtight container in the refrigerator. They’ll hold their shape best when chilled and can last up to 8 days.
Absolutely! Place them in a single layer on a baking sheet to freeze, then transfer to a sealed container or freezer bag. They’ll stay fresh for up to 2 months.
This version skips the dairy found in traditional recipes. Also, we upgraded the rice krispie cereal to brown rice cereal for more fiber.
The Instructions
Step one: Line a large cookie sheet with parchment paper or wax paper.
Step two: In a large bowl, combine cereal and mini marshmallows. Gently stir them. Step the bowl aside.
Step three: Add chocolate chips and peanut butter to a medium saucepan. Turn the heat to medium and constantly stir until the peanut butter mixture is creamy.
Step four: Pour the melted chocolate mixture into the bowl of cereal and marshmallows. Use a spatula to give it all a good mix. Make sure everything is evenly coated.
Step five: Use a large cookie scoop to drop balls of the mixture onto the lined cookie sheet. For best results, add the sprinkles to the tops immediately, if desired.
Step six: Place the pan into the fridge for about an hour to allow the cookies to harden and enjoy! I know, this is the hardest part but I promise you it will be worth the wait!
Storage
The best way to store these avalanche cookies is to place them in an airtight container and keep them in the fridge. They will melt if left out on the counter.
They will keep for about 8 days in the fridge.
Tips + Modifications
Another popular variation is to use white chocolate instead of dark chocolate to melt with the peanut butter. And, add miniature chocolate chips to the tops instead of sprinkles. This is your preference, of course.
Choose vegan chocolate chips made with real cocoa butter and minimal ingredients. Brands like Enjoy Life or Hu Kitchen melt beautifully and create that creamy, rich coating.
It’s important to melt the chocolate slowly. Patience gives you smooth, glossy chocolate.
You can substitute the peanut butter with almond butter if you prefer. However, I love how they taste with peanut butter.
Make sure to use creamy peanut butter. You may need to take it out of the fridge a few hours before making the recipe. Also, make sure to use creamy and not crunchy varieties.
More Delicious Vegan Holiday Desserts
Chocolate Peanut Butter Rice Krispie Treats
White Chocolate Peppermint Rice Krispie Treats
Chocolate Covered Peanuts Stuffed with Peanut Butter
Double Chocolate Peppermint Cookies
Chewy Ginger Spiced White Chocolate Cookies
Healthy Peanut Butter Cup Cookies
Easy No Bake Vegan Chocolate Avalanche Cookies
Equipment
- 1 large sheet pan, lined with parchment paper
- 1 medium saucepan
- 1 large bowl
Ingredients
- 2¼ cups brown rice cereal
- 1 cup mini marshmallows
- 11 oz vegan dark chocolate chips
- ¾ cup creamy, all-natural peanut butter
- 2 tablespoons holiday sprinkles
Instructions
- Line a large cookie sheet with parchment paper or wax paper.
- In a large bowl, combine cereal and mini marshmallows. Gently stir them. Step the bowl aside.
- Add chocolate chips and peanut butter to a medium saucepan. Turn the heat to medium and constantly stir until the peanut butter mixture is creamy.
- Pour the melted chocolate mixture into the bowl of cereal and marshmallows. Use a spatula to give it all a good mix. Make sure everything is evenly coated.
- Use a large cookie scoop to drop balls of the mixture onto the lined cookie sheet. For best results, add the sprinkles to the tops immediately, if desired.
- Place the pan into the fridge for about an hour to allow the cookies to harden and enjoy! I know, this is the hardest part, but I promise you it will be worth the wait!
