Instructions
- Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, add your crispy rice cereal and set aside.
- In a microwave safe bowl or stove top, combine your chocolate chips, peanut butter, maple syrup and coconut oil. Melt until fully combined- If you use a microwave, melt on medium power in 30-second spurts to avoid over-heating.
- 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 the lined baking sheet, about 2-3 inches apart. Press each cookie and refrigerate until firm.
Notes
Homemade Star Crunch Cookies can be kept at room temperature, covered. This lasts for up to a week for optimum freshness. They can be kept in a fridge and are freezer friendly too.
Nutrition
Serving: 1Cookie | Calories: 148kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Sodium: 58mg | Potassium: 89mg | Fiber: 2g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg | NET CARBS: 14g
