How do I ensure my cookie crisp cereal becomes truly crispy?

To achieve a crisp texture, make sure to flatten the small dough balls before baking and bake them for the full 8-10 minutes, or until the bottoms begin to golden. Allowing them to cool completely after baking is also crucial for maximum crispness.

Can I use a different sweetener instead of baking stevia and maple syrup?

While baking stevia and maple syrup are specified for this recipe, you could experiment with other liquid sweeteners like agave nectar or date syrup, adjusting the amount to taste and potentially altering the dough consistency slightly.

What can I substitute for cacao nibs if I don't have them?

The recipe suggests using mini chocolate chips as a direct substitute for cacao nibs if you don't have them on hand, offering a similar chocolatey crunch.

How should I store these almond cacao nib cookie crisps?

Store your cooled almond cacao nib cookie crisps in an airtight container at room temperature for up to 5 days to maintain their crunch, or refrigerate for longer freshness if desired.

What makes this cookie crisp cereal vegan and gluten-free?

This recipe is vegan because it uses plant-based ingredients like maple syrup, applesauce, and coconut butter, avoiding any animal products. It's gluten-free due to the use of almond meal and oat flour instead of traditional wheat flour.

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Almond Cacao Nib Cookie Crisp Cereal
[Vegan, Gluten-Free]

LM By: Leah Moldowan

Author Bio

Leah is the plant based foodie behind Love Me, Feed Me. Leah created her blog... Read More

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A bowl of tiny, golden-brown almond cacao nib cookies resembling cereal, served with plant milk, ready to be enjoyed as a vegan and gluten-free breakfast.

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Almond Cacao Nib Cookie Crisp Cereal [Vegan, Gluten-Free]

Cookies for breakfast, we meet again. I’m pretty sure that this homemade cookie crisp would beat the real, commercially made thing in a fight. Because a) it’s healthier b) they are more flavorful c) you get to eat cookie dough while making them c) almond cacao nib cookie crisp >... Read More

Ingredients You Need for Almond Cacao Nib Cookie Crisp Cereal [Vegan, Gluten-Free]

¼ cup almond meal
¼ cup oat flour
1 tbsp baking stevia
¼ tsp baking soda
½ - 1 tbsp maple syrup
1 tbsp applesauce
1 tbsp coconut butter, melted
¼ tsp almond extract
cacao nibs (or mini chocolate chips)

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How to Prepare Almond Cacao Nib Cookie Crisp Cereal [Vegan, Gluten-Free]

Preheat oven to 375F.
Combine the flours, stevia, and baking soda in a medium sized bowl.
Add the rest of the ingredients except for the cacao nibs. Mix until well combined. It should be a thick cookie dough texture and might be a little sticky.
Stir in a handful of cacao nibs.
Line a baking tray with parchment paper.
To form the cookies take a little bit of dough, roll into a ball, pinch to flatten, and then place on the baking tray and repeat with the rest of the dough.
Bake for 8-10 minutes or until the bottoms begin to golden.
Remove from oven and let cool completely.
Enjoy as cereal or on top of ice cream or smoothie!

Notes

To make your own oat flour, simply blend oats until they reach a flour consistency. Be sure to choose certified gluten-free oats or oat flour if that is a concern.