In a medium bowl whisk together the flour, salt & baking soda. Set aside
In a large mixing bowl, using a hand mixer, cream together the coconut oil and coconut sugar
Beat in the peanut butter, egg, maple syrup & vanilla
Bit by bit, beat in the flour mixture. I beat in a third at a time until the flour was well incorporated
Using a spatula, stir in the rice crispies. Cover the bowl and refrigerate for an hour
Preheat the oven to 375 and line 2 baking sheets with parchment paper
Roll out heaping tablespoon sized balls of the chilled dough
Bake for 8-10 minutes, rotating the sheets halfway through. Check the bottoms to see if they’re done
Let cool for 10 minutes then transfer to a wire rack
Store in a sealed container