Cookie Crisp Cereal (GF, VG, RSF)

Cookie Crisp Cereal (GF, VG, RSF)

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Who said you can’t have cookies for breakfast? With this healthier cookie crisp cereal you can enjoy it anytime of the day. It’s crunchy on the outside and soft in the middle. Making this a great snack as well as cereal.  

What kid wouldn’t want to eat cookies for breakfast and now you can feed your kids a healthier version of the classic cookie crisp cereal.  

Dry Cereal or Milk With Cereal? 

For me personally, both works but with different cereals.  

Dry cereal only works with certain types of cereal. Usually things like this cookie crisp cereal or curiously cinnamon and coco pops.  

Milk with your cereal obviously works for all types of cereals and makes most taste better. Although is not also convenient.  Also do you add the milk to your bowl first or the cereal?   

bowl and spoon of cereal



Why Make Your Own Cereal?  

This homemade cookie crisp cereal is not exactly health food but it certainly healthier than the store bought version.  

Most store bought cereals are more like dessert. With the amount sugar that’s is added into them. There is also the issues with the recommended servings size as it usually a lot smaller than most people think.  

Related Recipe >>>> Soft and Chunky Chocolate Chip Cookies (GF,VG,RSF)

up close shot of bowl of cereal



Let’s face it do you use a scale to measure how much cereal your adding into your bowl before you eat it.  

For this reason it make sense to either make your own or at least pay more attention to the ingredients and serving size of store bought cereals.  

Not All Cereals Are Made Equal

Buying gluten free/vegan cereal can be expensive and limited in choice. Which is another great reason to make your own.

That being said there are plenty of healthier cereals out there to enjoy. You just need to be aware of what brands to choose.  

spilled bowl of cereal

Ingredients Needed

Gluten free plain flour

Buckwheat flakes

Coconut sugar

Dairy free butter

Aquafaba

Vanilla extract

Baking powder

Dairy free chocolate

How Big Do I Make These Cookies? 

There is a bit of a trial and error here. Firstly I used a teaspoon to make very small cookies which worked quite well but it was a bit pain staking. 

Using a tablespoon makes them more like a small cookie not cereal. So it’s more a personal choice as to how big you make them.  

Love Cookies Make These Recipes Next 

Only Need This To Be Dairy Free Not Vegan?  

This is an easy one simply swap out the aquafaba for 1 medium egg instead to make them dairy free instead of vegan.

bowl of cookie crisp cereal



How To Store This Cereal?  

Store the cookies in an airtight container at room temperature for up to a week. This recipe makes enough for 2 bowls of cereal. You can of course double or triple this recipe as needed.  

Final Result  

This recipe is a great way to incorporate cookies into your daily diet, who wouldn’t want that?

Be sure to PIN this recipe for later. You can follow me on Pinterest @naturallysweetlife for loads more exciting recipes, Also over on Instagram @emmalouisecee for more food and lifestyle content.

Cookie Crisp Cereal (GF, VG, RSF)

Who said you can’t have cookies for breakfast? With this healthier cookie crisp cereal you can enjoy it anytime of the day. It’s crunchy on the outside and soft in the middle. Making this a great snack as well as cereal.

Course Breakfast, Snack
Cuisine GF, rsf, VG
Keyword Cookie Crisp Cereal
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2
Author emma

Ingredients

  • 100 grams Plain GF flour
  • 35 grams Buckwheat flakes or GF oats
  • 35 grams Coconut sugar
  • 25 grams Soften Dairy free butter
  • 4 tbsp Whipped aquafaba or 1 medium egg
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  • 30 grams Dairy free chocolate

Instructions

  1. Pre heat oven to 180c and lined a baking tray with grease proof paper

  2. In a medium sized mixing bowl cream the butter and sugar together until pale and creamy

  3. Whisk the aquafaba until foamy to the cream butter and stir to combine

  4. Add all the dry ingredients into the wet mixture. Stir well until combined and no lumps of flour remain

  5. Roughly chop the chocolate and stir in 2/3 of the chocolate into the dough.

  6. Scoop the dough into tiny balls i used a tsp to measure them out. Place them on the lined baking tray. They don't spread so you can place them close it each other. Continue until all the dough is used. Push the remaining chocolate into the dough balls.

  7. Bake the cookies at 180c for 8-10 minutes until they have started to brown. This creates the crispy outside while still being soft inside.

  8. Leave the cookies to cool on baking tray for 5 minutes then move to a wire rack to cool completely.

  9. Store in an airtight container for up 7 days although they are best within the first five days.

duo picture of cookie crisp cereal




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