5 c. crispy brown rice cereal

1 1/2 c. chocolate chips

1 c. peanut butter

1/4 c. coconut oil

1/2 c. pure maple syrup

In a large mixing bowl, add your crispy rice cereal and set aside.

In a microwave safe bowl or in a pan on the stove top, combine your chocolate chips, peanut butter, maple syrup and coconut oil. Melt until fully combined.

Pour liquid mixture over the crispy rice cereal and mix until fully incorporated. Using a large spoon or cookie scoop, drop crunch cookie batter on a baking sheet lined with parchment paper, about 2-3 inches apart. Press each cookie and refrigerate until firm.

You can also make these as a bar cookie, by pressing the batter into a baking pan lined with parchment paper and then cooling until firm. If you want to go this route, you can also cut the rice cereal down to 3 c. to improve the chocolate mixture/cereal ratio and make them more candy-like.

The Big Man's World: HEALTHY NO BAKE CHOCOLATE PEANUT BUTTER CRUNCH COOKIES (VEGAN, GLUTEN FREE)