In a large mixing bowl, measure out crispy rice cereal and set aside
In a small bowl, combine chia seeds, flax seeds, and mini marshmallows
In a microwave save bowl, add the white chocolate morsels and coconut oil and heat in 30 second intervals until almost melted
Add in peanut butter and Rodelle Pure Vanilla Extract to the almost melted white chocolate and microwave for an additional 30 seconds. Stir to combine
Add in the chia, flax, and marshmallow mixture to the peanut butter mixture and stir to coat the marshmallows evenly and entirely
Pour mixture into crispy rice bowl and mix until combined, but do not overmix
Scoop out 2T onto prepared baking sheet, and sprinkle with a few mini chocolate chips
Once the pan is full of cookies, lift the pan and drop it onto and even surface to settle the chocolate chips into the mixture
Leave to set ~15 minutes or put in the fridge to speed up the process
Notes:
These can be stored for up to a week in an airtight sealed container. We recommend keeping them in the fridge to keep them cool and to ensure they won't melt.
