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Gluten Free Vegan Star Crunch Cookies



  • In a medium bowl, combine the SunButter, maple syrup, coconut oil, and vanilla. Stir until smooth. Add in the crispy rice and stir in carefully until it's well combined. Scoop into 1/4 cup portions, shape into flat circles, about 1/2 inch thick, and place in the fridge to chill for at least an hour.
  • Melt the chocolate chips in a microwave safe glass measuring cup. It should take 1 1/2- 2 minutes, stirring every 30 seconds.
  • Remove the caramel patties from the fridge and dip each one in chocolate. Place back on the pan and place back in the fridge until set.
  • Store covered in the fridge, these are best eaten within 3 days. They freeze great as well.