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Vegan Buckeyes are the nutty, crispy sweet treat you love, made dairy-free, egg-free and gluten-free!
My family can't get enough peanut butter. And of course, buckeyes are a favorite cookie. But they're usually made with dairy.
That's why I wanted to make a totally vegan version of buckeyes. They're even more peanutty, with dairy-free dark chocolate and crispy rice cereal for plenty of crunch.
This is a perfect kid-friendly, make-ahead treat to bring to picnics, BBQs, and parties all summer long.
Ingredients
The ingredient list for vegan buckeyes are short and sweet. And so is making them! You don't need any special equipment, just a mixing bowl and a wooden spoon. To dip the cookies in melted chocolate, toothpicks make it easy and mess-free.
- Peanut butter. Choose creamy peanut butter for the smoothest texture in your cookies.
- Vegan butter. I use Earth Balance Vegan Buttery Sticks for easy measuring. Plus, they're nice and soft to mix.
- Powdered sugar. Choose organic sugar to ensure it's vegan.
- Dark chocolate chips. Make sure they're dairy-free!
- Vanilla. For a hint of warming vanilla flavor.
- Crispy rice cereal. Aka Rice Krispies - more on that below.
Are Rice Krispies Vegan?
There is some controversy and confusion about whether or not crispy rice cereals are vegan. That's because Rice Krispies and other cereals are fortified with vitamin D3.
Vitamin D3 can be either derived from animals or plants. Unfortunately, no one requires companies to say where their vitamin D is from. Some vegans are ok eating cereals, and others choose not to. If you're worried, find a brand of cereal with the vegan label, such as Nature's Path.
Substitutions & Swaps
- Peanut-free buckeyes can be made with almond butter.
- Nut-free buckeyes. Use sunflower seed butter!
Storage
Store your buckeyes in an airtight container on the counter for up to three days or freeze for up to three months.
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Recipe
Vegan Buckeyes
Ingredients
- ½ cup vegan butter - softened
- 2 cups peanut butter
- 1½ cup crispy rice cereal
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 cups vegan chocolate chips
Instructions
- In a large bowl, mix together the softened butter and peanut butter. Then mix in the rice cereal, powdered sugar, and vanilla extract.
- Roll into balls (I use a tablespoon-worth for each buckeye.) Place on a parchment-lined baking sheet and spear the top of each ball with a toothpick.
- Chill in the freezer until hardened (about 20 minutes.)
- Using the double boiler method, melt the chocolate chips.
- While holding the toothpick, dip each buckeye in the melted chocolate until well-coated and let the excess drip off. To maintain the true "buckeye" appearance, leave a bare circle without chocoalte on top. Place back on the baking sheet and remove the toothpick.
- Let the chocolate set in the fridge before eating or storing. Optional: To cover the toothpick hole smooth it over with a small spoon or your finger.
Notes
- Recipe makes about 40-45 buckeyes
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