Anyone else super nostalgic for the cereals we grew up on?! Well it’s time I start remaking them because I am!! I’ve been wanting to make a proper Cookie Crisp for SO long when it hit me. Why make a whole new recipe when I could just make my FAMOUS Chocolate Chip Cookies super bite-size! With a few minor adjustments, of course. Introducing my gluten-free Cookie Crisp Cereal!
What You Will Need:
6 T Coconut Oil (melted)
1/2 Cup Coconut Sugar
2 T Dairy Free Milk or Creamer(I used Oatsome Oat Milk Creamer Lite)
2 tsp Vanilla Extract
1/4 Cup Maple Syrup
2 Cups Almond Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
Vegan Chocolate Chips Morsels
What You Will Do:
In a large bowl, combine almond flour, baking soda, baking powder, coconut sugar, and salt.
In a small bowl, combine melted coconut oil, maple syrup, almond milk, and vanilla.
Pour bowl of wet ingredients into the large bowl of dry ingredients and combine.
Add chocolate chips… I go extra chocolatey!
Refrigerate so the batter sticks together.
Line a baking sheet with parchment paper.
Make TINY nickel-quarter size balls of dough and flatten. Add a few more chocolate chips if you please!
Bake at 350 degrees F for 9 minutes. Remove and let cool!
Once crisp, add them to a bowl and pour in your favorite plant-based nut milk.
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