What if I told you that you could make homemade cereal without all of the weird additives and crazy amounts of sugar? What if I told you that you could make cookie cereal that is vegan, grain-free & only sweetened with dates? I present to you…homemade cookie crisp cereal.
I generally don’t crave cereal, but every once in a while I want to sit in front of the TV (nowadays my computer) and eat a bowl of super junky cereal. In the fall it was Cinnamon Toast Crunch, the only junk cereal we were ever allowed at my house. (If you don’t include Raisin Bran, which is also junk, but to a kid in a whole different, not interested in the nutrition of it way). But lately I have seriously wanted some Cookie Crisps. I imagine like most of you if you weren’t allowed to have something at your house, you hoarded it when you went to your friend’s house or maybe if one of your parents sneakily spoiled you and bought it while on vacation down the shore. (Sorry for giving you up, Dad).
But I really don’t wanna give in to processed junk food and I’m pretty sure there are weird milk-like ingredients in there that I want nothing to do with. So let the grain-free, vegan cookie experimenting commence.
Mini crispy cookies to throw into your cereal bowl, into your container to snack on, or top off your ice cream.
I leave you with a barrage of photos and a simple recipe that will have you feeding your cereal cravings in 30 minutes.
Vegan & grain-free cookie crisp cereal
1 flax egg (1 tbsp. ground flax + 3 tbsp. water set in warm water)
1 3/4 c. blanched almond flour
2 tbsp. coconut flour
1 tbsp. coconut oil
4-5 soft pitted dates (soak in warm water for 5 minutes to soften)
1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. fine sea salt
1/4 c. mini chocolate chips (I prefer Enjoy Life) or raw cacao nibs
Make the flax egg and set aside for 4-5 minutes.
Preheat oven to 350˚F. Line a baking sheet with parchment paper. Combine all ingredients from flax egg to sea salt in a food processor until forms into a ball of smooth cookie dough. Remove blade and add in chocolate chips, using your hands or spatula to fold in the chocolate chips and form the dough into a ball. Scoop with a half teaspoon or break a small chunk off with your fingers. Flatten in palm and place on lined baking sheet.
Bake for 6-8 minutes and turn off oven. Allow cookies to ‘crisp’ in the oven for another 8-10 minutes. Remove and allow to cool. Store in an airtight container + serve with your fave non-dairy milk.