Low-FODMAP 5 Ingredient, No-Bake ‘Avalanche’ Cookies; Gluten-free, Vegan

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Sweet, bite-sized, no-bake, rice crisp cookies full of chocolate and white chocolate flavors.  Low-FODMAP No-Bake Avalanche Cookies are an upscale version of “Rice Krispie treats”!

These adorable cookies are similar to the Rocky Mountain Chocolate Company ‘avalanche bark’.  They are super easy and absolutely addictive.  Your kids will demand these again and again!  Use my recipe for vegan, low-FODMAP White Chocolate and make these dairy-free AND vegan!

You can also opt to add different mix-ins like toasted coconut, butterscotch chips, chopped peanuts or mini M&M’s. Just check ingredient lists to ensure they are low-FODMAP.

You may also love my:

Or check out over 400 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

the low-fodmap IBS solution

While this recipe has not been tested a single serving should be low-FODMAP based on the ingredients.

Yield: 25 cookies; 1-2 per serving

Prep time: 20 min plus cooling

Total time: 20 min plus cooling


  • 1 and 1/3 cups Rice Krispies cereal (see below for gluten-free options)
    • This is tested low in FODMAPs, however it is NOT gluten-free
    • If you need to avoid gluten, there are several rice crisp cereals that are gluten-free and made with low-FODMAP ingredients (‘Barbara’s brand’ is one example, check to ensure no fruit extracts or molasses)
  • 1 cup mini marshmallows (select a vegan brand if necessary)
    • Most brands of mini marshmallows contain low-FODMAP ingredients
      • I used Jet Puffed: corn syrup, sugar, modified cornstarch, dextrose, water, contains less than 2% of gelatin, tetrasodium pyrophospate (Whipping Aid), Natural and Artificial flavor, Blue 1 (note: these are NOT vegan due to the presence of gelatin)
  • 11 ounces (1 bag; 312 g) white chocolate chips
    • I used Ghirardelli brand
    • These do contain lactose, but one low-FODMAP serving is 30 g
    • For dairy-free and vegan option, opt for my low-FODMAP White Chocolate recipe (this should yield a similar amount of white chocolate or slightly extra)
  • 1/3 cup natural, creamy peanut butter or almond butter (salted or unsalted)
      • Add 1/4 tsp salt if using unsalted products
      • For a traditional version of these cookies opt for peanut butter
        • Since my family has allergies I preferred to use the almond butter for my recipe
  • 1/2 teaspoon vanilla extract (optional)
  • 1/3 cup (60 grams) frozen or well-chilled mini semisweet chocolate chips, divided into 2 tablespoons and 3 tablespoons
    • Use dairy-free brands if necessary (‘Enjoy Life’ brand is one example)


  • Line 2 rimmed baking sheets with unbleached parchment paper or silicone mats and set them aside, have your small cookie scoop or tablespoon ready
  • Place rice crisp cereal in a large bowl
  • Melt white chocolate in a large double boiler, then stir in the peanut or almond butter, optional vanilla and salt (careful that it doesn’t burn)
  • Pour the white chocolate mixture over the rice crisp cereal and mix until coated
  • Allow mixture to cool until close to room temperature, stirring occasionally
    • If you skip this step then the chips will melt
  • Next, add marshmallows and stir, then fold in 3 tablespoons chilled chocolate chips
  • Use your cookie scoop or tablespoon to scoop dough in small balls onto the prepared sheets,  then flatten tops slightly with your fingers
    • Space these about 1 inch apart
  • Sprinkle with 2 tablespoons remaining chocolate chips
  • Chill the cookies on the baking sheet until firm
  • Store in airtight container if they last!

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Comments Rating 5 (2 reviews)

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  1. Sheila and Bill March 21, 2021
    • Rachel Pauls Food March 21, 2021
  2. Heather April 19, 2021
    • Rachel Pauls Food April 20, 2021

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