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If you are looking for an easy cookie recipe to make, I recommend you choose a no bake cookie recipe. Quick, easy, and no oven required which is really nice once the weather starts to warm up. I have a serious weakness for Rice Krispie Treats…they are one of those classics from my childhood that just pull me in whenever I see them. However, I am not a huge fan of using marshmallows since they aren’t exactly healthy. I searched around online and found several recipes for healthy no bake cookies just like Rice Krispie Treats that required no marshmallows at all! Of course, I covered them in chocolate but that is TOTALLY healthy, right?
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Healthier No Bake Cookie Recipe
For this recipe I used Erewhon Crispy Brown Rice Cereal which I found on clearance at Krogers. I LOVE the clearance section at my local Kroger….I find organic and natural items there all the time. You could use almond butter, peanut butter or whatever other nut butter you like in these healthy no bake cookies. They hold together quite nicely, although store them in the refrigerator so they don’t get too soft. If you don’t have brown rice syrup for this no bake cookie recipe you could probably try another sweetener but I am not sure how well it would hold together!
Peanut Butter Rice Crispy Treats
Yields 16
10 hrPrep Time
10 hrTotal Time
Save RecipeIngredients
- 1/2 cup peanut butter or your favorite nut butter
- 1/2 cup brown rice syrup
- 1 tsp pure vanilla extract
- 1 tbsp butter
- pinch salt
- 3.5 cups brown rice cereal
- For the Chocolate layer: 1 cup chocolate chips, 1/4 cup peanut butter
- chopped peanuts to garnish (about 1/3 cup)
- Read more: http://ohsheglows.com/2011/06/24/almond-butter-rice-crisp-treats/#ixzz3X1ptNblk
Instructions
- In a large pot over medium heat, combine brown rice syrup, peanut butter, and salt. Stir until melted and combined.
- Remove from heat and add the butter and vanilla. Stir until butter is melted and mixture is smooth.
- Stir in brown rice cereal and mix until everything is well coated
- Press into an 8 inch square that is lined with parchment paper
- Press mixture into pan with back of a spoon that has been sprayed with no stick spray or rubbed with butter to prevent sticking.
- Place pan in refrigerator while you make the chocolate layer
- In a small sauce pan over medium heat, combine chocolate chips and peanut butter
- Stir occasionally until melted and smooth
- Pour over cookies and spread evenly
- Top with chopped nuts
- Chill for 1 hour before cutting
- Store in refrigerator
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Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.
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