By virtue of the powers that be: Earth Balance, Sunbutter, and Gluten Free Rice Krispies, I bring you this classic no-bake cookie recipe. Now you can have your childhood back and enjoy this fun and easy-to-make classic treat. It’s so easy and so quick. Just melt, stir and drop onto waxed paper. It truly tastes like those old fashioned peanut butter, oat and butter laced no bakes you used to have.
The reason I substituted the oats with the gluten-free rice krispie cereal is due to the fact that many people who cannot tolerate gluten, also cannot tolerate oats. As for flavor, I recommend that you go to the trouble of getting the plain gluten-free rice krispie cereal instead of using a sweetened Mom’s Best cocoa krispie cereal (I tried that and it came out too sweet).
If you have a Soy allergy, you will need to use the Soy-Free Earth Balance and find a different seed butter product (like pumpkin seed butter) as Sunbutter is processed in a facility that also processes soy. Remember that avoiding peanuts and nuts saves lives, so if you can make a switch to a seed butter, you’ll be making the world a better place.
~As with any recipe, always double check your ingredients to make sure everything is safe and nothing has changed. ~
Vegan Peanut-Free Oat-Free No Bakes
2 cups of sugar
1/2 cup of cocoa such as Hershey’s Cocoa Powder
1/2 cup of Earth Balance non-dairy margarine
1/2 cup of rice milk
1/2 cup of sunflower seed butter (or soy-free pumpkin seed butter)
1 teaspoon of gluten-free vanilla extract
3 cups of GLUTEN-FREE rice krispie treat cereal
In a large saucepan, combine the sugar, cocoa powder, earth balance margarine and rice milk . On medium high heat, bring to a boil and boil for one full minute.
Remove the pan from heat and stir in the sunflower seed butter and vanilla extract. Make sure the seed butter is fully melted and incorporated into the mixture.
Stir in the rice krispies and coat all of the cereal. As you stir, the mixture will cool down. You may want to wait about 5 minute for additional cooling and thickening.
Then, drop mixture by spoonfuls onto waxed paper. Cookies will set in about 10-15 minutes. Let the cookies fully cool down before transferring to an airtight container. Store in an airtight container in the refrigerator for up to 5 days. Makes about 20 small cookies.
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