No-Bake Nutella Crunch Cookies (V/GF)

I don’t know about you guys, but, I used to be obsessed with Little Debbie Cookies! My brother, sister and I used to scavenge the house for any spare change hanging around until we had enough to buy a box of Little Debbie’s from the corner store. We would get as many Little Debbie’s as we could buy with our spare change, whether it was one box or five boxes. Then, we would go home, split it evenly between us and eat it all in one sitting. Luckily, I’ve gotten rid of that unhealthy habit and came up with a much healthier version of my favorite treat!

These No-Bake Nutella Cookies are seriously identical to Little Debbie’s Star Crunch Cookies (an all time favorite of mine)!

The only differences is that they’re completely vegan, gluten-free and refined sugar-free!! They’re best right out of the freezer…no need to let them thaw! Their texture when frozen is chewy, crispy, firm and deliciously perfect!

Did I mention that they only take less than 10 ingredients and 30 minutes to make?!

You can thank me later. (;


No-Bake Nutella Cookies (V/GF)

These No-Bake Nutella Cookies are seriously identical to Little Debbie's Star Crunch Cookies! The only differences is that they're completely vegan, gluten-free and refined sugar-free!! They're best right out of the need to let them thaw! They're crispy, chocolaty, chewy and seriously addicting!! They only take less than 10 ingredients and 30 minutes to make!

Course Dessert
Cuisine American
Prep Time 1 hour 5 minutes
Servings 12 cookies
Author Bunny


  • 4 tbsp coconut oil (chilled/solid)
  • 1 cup coconut sugar
  • 2 tbsp cocoa powder
  • 1/4 cup almond milk , unsweetened
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 1/2 cup homemade nutella * see notes
  • 1 cup rice crispy cereal (I use Erewhon's brand -they're gluten free!)
  • 1 cup coconut shreds , unsweetened


  1. Place the coconut oil, coconut sugar, cocoa, almond milk, salt, and vanilla in a saucepan over medium heat and stir until melted and smooth. Bring to a boil. Boil for 1 minute, while stirring constantly.

  2. Remove the pan from the heat and stir in hazelnut spread until smooth and creamy.

  3. Add the rice crispy cereal and coconut shreds and stir until combined and coated.

  4. Drop large spoonfuls onto parchment paper lined baking sheet (makes 12 large cookies). Flatten and shape to your desire. Let set in the freezer until completely cooled. Store in a sealed container in the freezer. 

Recipe Notes

-Homemade Nutella Recipe here

Want more cookie ideas? Check out my Chocolate Chip Protein CookiesSalted Caramel Cookie Bars and my Dark Chocolate Dipped Matcha Cookies!

If you tried this recipe, let me know what you think!! Drop a comment, rate the recipe and tag @bunnysbite on your Instagram and Facebook photos!


Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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