This crunchy cereal is the ultimate breakfast treat. Itty bitty chocolate chip almond flour cookies, sweetened with dates and a splash of vanilla extract are baked in the oven until golden and crisp. Serve this cereal with your favorite non-dairy milk and savor its sweet flavor.

Cookie Crisp Cereal [Vegan, Gluten-Free]

Advertisement
Advertisement

Ingredients

  • 1 flax egg (1 tablespoon ground flaxseed, plus 3 tablespoons warm water)
  • 1 3/4 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon coconut oil
  • 4-5 soft pitted dates (soak in warm water for 5 minutes to soften)
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 cup mini vegan chocolate chips or raw cacao nibs
Advertisement

Preparation

  1. Make the flax egg by combining the ground flaxseed with warm water and then set aside for 4-5 minutes.
  2. Preheat oven to 350˚F. Line a baking sheet with parchment paper.
  3. Combine all ingredients, from flax egg to sea salt, in a food processor until it forms a ball of smooth cookie dough.
  4. 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 the dough with a half teaspoon or break a small chunk off with your fingers. Flatten in palm and place on lined baking sheet.
  5. 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 and serve with your favorite non-dairy milk.
Advertisement
Advertisement

Nutritional Information

Total Calories: 1324 | Total Carbs: 172 g | Total Fat: 59 g | Total Protein: 54 g | Total Sodium: 837 g | Total Sugar: 121 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.