Gluten-Free, Vegan Chocolate Peanut Butter Krispie Cookies

 In Cookies, Dairy Free, Dessert, Egg Free, Gluten Free, Recipes, Vegan

Gluten-free, vegan chocolate peanut butter krispie cookies

It is no secret how much I love peanut butter and chocolate.  Especially together.  So, I’m always looking for ways to combine them in my recipes.  These peanut butter chocolate cookies were inspired by a butterscotch variety my Mom used to make.  She’d barely get them onto the cooling pan before my brother and I were in the kitchen devouring them.

Gluten-free, vegan chocolate peanut butter krispie cookies

Other than the superior flavor combination, what I love about these cookies is how easy they are to make and how quickly they come together.  You probably have the ingredients on hand, too, so they are perfect to whip up in a pinch.  They will also satisfy your gluten-free and/or vegan friends!  Aren’t they amazing?!?!

Gluten-free, vegan chocolate peanut butter krispie cookies

Gluten-free, Vegan Chocolate Peanut Butter Krispie Cookies

http://www.bakeforyourlife.com/recipes/recipe/gluten-free-vegan-chocolate-peanut-butter-krispie-cookies/

  • Prep Time: 5m
  • Total Time: 35m

Ingredients

  • 3 cups crisp rice cereal (look for gluten-free, if desired)
  • 1/2 cup creamy peanut butter
  • 1/2 cup chocolate chips (vegan, if desired)
  • 1/2 teaspoon vanilla extract
  • Coarse sea salt (about 1 teaspoon)

How To Do It

  1. Measure out the cereal into a large mixing bowl.
  2. In a small saucepan over low heat, melt the peanut butter and chocolate chips together, stirring constantly just until the chocolate has melted. Be careful not to heat the mixture too quickly as it will burn.
  3. Stir the vanilla extract into the chocolate / peanut butter mix.
  4. Pour the melted mixture on top of the cereal and stir to combine. It will be loose.
  5. Line a baking sheet with wax paper.
  6. Using two spoons or an ice cream scoop, drop a heaping spoonful of the mixture onto the lined pan. You should get about 12 cookies.
  7. Sprinkle a bit of salt on top of each cookie.
  8. Transfer the pan to the fridge and chill at least 30 minutes or until the cookies have formed.
  9. Store these in a sealed container in the fridge for up to a week.
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