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.
Servings: 15 cookies
Calories: 216kcal
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!
Notes
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 you are working with creamy, all-natural peanut butter that isn't hard. Allow it to sit out of the fridge for a bit before making the recipe to ensure it is creamy and soft.
Nutrition
Serving: 1cookie | Calories: 216kcal | Carbohydrates: 21g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 80mg | Potassium: 208mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg