Cookie Crisp Cereal. Made Vegan and Gluten-Free. At home. In your kitchen. Are you feeling what I’m feeling?
Is making cereal my new calling in life? Actually, don’t answer that. We can all just pretend it is, for the intents and purposes of this post.
I made my Cinnamon Toast Crunch Cereal a couple weeks ago and it truly ignited a flame in me to make more cereal. Which, I recognize, is honestly so random, and I can’t exactly trace why I’m in this nostalgic mode but here we are.
I felt strongly about the fact that Cookie Crisp had to be the next order of cereal business for me because 1) nothing has ever felt more on brand for than mini little crunchy cereal cookies, and 2) like the CTC, these are amazing on their own, even without the milk.
These happen to be vegan and gluten-free, made with a base of almond flour and gluten-free oat flour. The oat flour creates a snappy texture, while the almond flour gives these cookies a very light density which I absolutely love.
This recipe is made with such minimal ingredients that even I am stunned by myself (lol). Almond flour, oat flour, coconut oil, maple syrup, salt, baking powder, and chocolate chips. That’s it! I love how satisfying it is to create something so legit with such few players.
I recommend chopping up your chocolate chips pretty finely so that they allow for easy cookie dough formation – if the chips are too big, you won’t be able to properly form these into tiny cookie crisps.
When it comes to actually making the Cookie Crisp itself, form the dough into dime sized (yes. DIME) amounts, and lightly press them down so they flatten on your cookie sheet. We want it to be fairly thin so it bakes consistently and yields a crunchy texture. If the crisp is a little too thick, you’ll end up with something that is a little more chewy (not a bad thing at ALL but not the vibe we are going for here).
While I will warn you that forming these into tiny little dime sized amounts does take a bit of time, it is so therapeutic and so worth it when you see and taste the final result! That I promise you!
I hope you make and enjoy this recipe – I’m so excited and proud of this one!
Tag me on Instagram @dadaeats so I can see your creations!
Cookie Crisp Cereal (Vegan & Gluten-Free)
- 3/4 cup almond flour, tightly packed
- 1 1/4 cup gluten-free oat flour, tightly packed USE STOREBOUGHT – what we can grind at home using our own blender is not fine enough for this recipe.
- 1 tsp baking powder
- 1/8 tsp salt
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted and cooled
- mini chocolate chips, crushed finely
Preheat your oven to 350 degrees. Prepare a cookie sheet by lining with parchment paper.
In a medium bowl, whisk together almond flour, oat flour, baking powder, and salt.
Add the maple syrup into the bowl of flour and mix to combine.
Finally, pour in the melted and cooled coconut oil. Mix until everything is fully incorporated.
Fold in the crushed chocolate chips, you want them to be fairly fine so that we can easily form these into tiny cookies!
Taking dime size amounts of dough, roll them into balls and flatten them on the baking sheet. They should be fairly flat so they bake crisp and evenly.
Once you've formed all of them into cookie crisps, place in the oven for 20-25 minutes or until the cookies are golden brown around the edges. Let cool completely before serving. They will crispen up as they cool!
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