These are the easiest no bake cookies, made with just four ingredients! These avalanche cookies are gluten free, and you can even make them dairy free.
Learn how to make these classic no bake cookies. Throw them together in just six minutes, and surprise your family with a delicious little treat.
While I love a traditional cookie baked with love in our oven, we simply don’t always have the time. That’s where these delightful little no bake cookies come in!
Not only are avalanche cookies naturally gluten free, they can easily be made dairy free by choosing a bag of dairy free white chocolate chips. That means they are a great treat for some of the most common allergens! (*Not peanut allergies, however, as there is peanut butter in this recipe.)
These are a longtime classic around the holidays, but they are great year round!
They are sweet, crispy, and really hit the spot when you’ve got a bit of a sweet tooth, but no time to bake. I think you’re going to love them!
Here’s Why You’ll Love these Avalanche Cookies
- No Baking Skills Required
- Gluten Free
- Easy to Make
- Customize to your Tastes
- Fun for Kids
Ingredients and Substitutions
- White baking chips – Or, use white candy coating melts, vanilla almond bark or white chocolate bark.
- Peanut butter – use a traditional version, not a natural peanut butter.
- Rice Krispies
- Mini Marshmallows
Variations
- Add chocolate chips at the end
- Use almond bark instead of white chocolate chips
Helpful Tools
- Mixing Bowls (if making in microwave)
- Or a Saucepan (if making on stovetop)
- Measuring Cups
- Cookie Sheet
- Parchment Paper – Optional, but helps make cleanup a breeze.
- In a heavy saucepan, gently heat baking chips and peanut butter, stirring frequently until just melted.
- Remove from heat immediately.
- Add rice krispies, and marshmallows, stirring until just combined (marshmallows will melt and lose their shape if over-stirred).
- Drop by tablespoons onto parchment paper.
- Let cool until set (this can be done in the refrigerator in about 15 minutes).
Alternative Method
- Microwave on high, stirring every 15 seconds.
- Set up a double boiler with hot, but not boiling water, and let melt, stirring occasionally.
- Proceed as directed.
Tips
- Need help with baking conversions? Check out this Essential Measurement Conversion Chart.
- Add a little food coloring to make these no bake cookies fit in with any holiday.
- Don’t use natural or organic peanut butter as they are a bit runny and thin, and the batter won’t set up as well.
Frequently Asked Questions
While I haven’t personally tested it, you can try to substitute the peanut butter in this recipe with another nut butter. Tree nut butters like almond, cashew, walnut, pecan and hazelnut can be good substitutes for peanut butter.
Yes they are! While marshmallows are not vegan because they contain gelatin, they are completely dairy free. They are usually made with just sugar, water and gelatin.
Dietary Considerations
- To make them Gluten Free, be sure your marshmallows are gluten free (most are)
- to make them Dairy Free, choose a dairy free white chocolate chip.
- Vegetarian
How to Store
- Room Temperature – Store in a sealed container for up to 2-3 days.
- Refrigerate – Store these no bake cereal in an airtight container in the refrigerator. They’ll stay fresh for 6-7 days.
- Freeze – Don’t freeze these no bake cookies, as they won’t hold their shape and defrost well.
Avalanche Cookies
Ingredients
- 12 oz. white chocolate chips, one package
- ⅓ cup peanut butter, not organic or natural
- 1 ½ cups rice krispies cereal
- 1 cup mini marshmallows
Instructions
- In a heavy saucepan, gently heat baking chips and peanut butter, stirring frequently until just melted.
- Remove from heat immediately.
- Add rice krispies, and marshmallows, stirring until just combined (marshmallows will melt and lose their shape if over-stirred).
- Drop by tablespoons onto parchment paper.
- Let cool until set (this can be done in the refrigerator in about 15 minutes).
In the Microwave
- Microwave on high, stirring every 15 seconds.
- Set up a double boiler with hot, but not boiling water, and let melt, stirring occasionally. Proceed as directed.
Video
Notes
- To make these no bake cookies dairy free, be sure to choose a dairy free white chocolate chip. They are naturally gluten free as written.
- Don’t use natural or organic peanut butter as they are a bit runny and thin, and the batter won’t set up as well.
- While I haven’t personally tested it, you can try to substitute the peanut butter in this recipe with another nut butter. Tree nut butters like almond, cashew, walnut, pecan and hazelnut can be good substitutes for peanut butter.
- Add 1/2 cup of chocolate chips to the batter right before you drop them onto the cookie sheet for another layer of texture and flavor!
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