How long does cookie crisp cereal [vegan, gluten-free] take to prepare?

This breakfast can be ready in 15-25 minutes.

Can I make cookie crisp cereal [vegan, gluten-free] ahead of time?

Some breakfast recipes can be prepped ahead. Check specific recipes for details.

Can I make cookie crisp cereal [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is cookie crisp cereal [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does cookie crisp cereal [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

10.7K Views 10 years ago

Cookie Crisp Cereal
[Vegan, Gluten-Free]

ED By: Emma D'Alessandro

Author Bio

I'm Emma, food enthusiast, clean-eating recipe creator, amateur photographer, life-liver, eater, traveler, farmers market addict,... Read More

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Chocolate Chip

Cookie Crisp Cereal [Vegan, Gluten-Free]

Dairy Free

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.

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

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

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

Make the flax egg by combining the ground flaxseed with warm water and then set aside for 4-5 minutes.
Preheat oven to 350˚F. Line a baking sheet with parchment paper.
Combine all ingredients, from flax egg to sea salt, in a food processor until it forms a ball of smooth cookie dough.
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.
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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.