Description
These no-bake Chocolate Crunch Cookies are super easy to make and have incredible flavor!
Ingredients
Units
Scale
- 1 1/2 cups stevia-sweetened dark chocolate chips
- 1 cup natural peanut butter
- 1/4 cup coconut oil
- 1/2 cup maple syrup
- 1 tablespoon blackstrap molasses
- 5 cups brown crispy rice cereal
Instructions
- Put the chocolate chips, peanut butter, coconut oil, maple syrup, and black strap molasses in
a large pot. - Heat the mixture over low heat, stirring frequently, until the chocolate chips and coconut oil
are melted and the mixture is smooth and combined. Turn off the heat. - Stir in the brown crispy rice cereal until it’s evenly incorporated.
- Use a large cookie scoop or ice cream scoop, drop the chocolate crunch cookie batter on a
baking sheet lined with a silicone baking liner or parchment paper. Press the cookies to
flatten them, then refrigerate until firm, at least 30 minutes.
Notes
- Notes:
The blackstrap molasses helps give a slight caramel-y flavor, which I added as I was attempting
to make a healthy version of the Star Crunch cookies I ate in my youth. If you don’t have it on
hand, simply leave it out of the recipe. - I use the lid of a wide-mouth mason jar to flatten the cookies. I spray it with cooking oil to keep
it from sticking to the mixture. - These are best stored in the refrigerator in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: cookie recipes
- Method: no bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 6.9 grams
- Fat: 11.9 grams
- Saturated Fat: 4.9 grams
- Unsaturated Fat: 4.9 grams
- Carbohydrates: 21.2 grams
- Fiber: 3.9 grams
- Protein: 3.9 grams