I haven’t eaten cereal in three years. Sounds like rehab when you consider that I used to eat two huge bowls – one for breakfast and one around 5pm when I got home from school ravenous and desperate for some down time. I started out with sugary, processed cereal when I was little and moved on to crunchy, über-comforting granola in my teens.
But then I discovered porridge and, well, our love affair is a well-documented history.
And yet, every once in a while when I’m in the supermarket and I pass the cereal aisle – that mile-long corridor or brightly-coloured boxes – I get the urge to try cereal again. My sister introduced me to Cookie Crisp after she moved to London, and I could never forget the telly advert tune – ‘Coooookie Criiiiiiisp!‘ – and so lately I’ve been thinking… what if I made my own Cookie Crisp?
So I did. Ta-dah! A little breakfast nostalgia. Not to be consumed every day. Because even vegan cookies are not ideal breakfast food.
Vegan Cookie Crisp
150g (1 cup) spelt or plain flour, or a mix of both
2 tbsp ground flaxseed
35 – 70g (1/4 – 1/2 cup) soft brown sugar
1 tsp baking powder
1/2 tsp baking soda
100g (3/4 cup) dark chocolate chips
a pinch of ground cinnamon (optional)
120ml (1/2 cup) melted coconut oil
1 tsp vanilla paste
Combine all the dry ingredients, except the chocolate chips, in a large mixing bowl. Combine the wet ingredients in another, stirring vigorously. You may need to use your hands (do, it’s fun.)
Fold the wet mixture into the dry ingredients until just combined. The dough should be smooth and pliable. Leave to cool slightly for a few minutes, otherwise the chocolate chips will melt when you add them (btw, add them now). Refrigerate for 20 minutes before baking.
Line two baking trays with baking parchment. Pre-heat the oven to 200ºC (400ºF).
Scoop up the cookie dough with a teaspoon, then roll into tiny balls in your hands. Press flat onto the baking parchment. Repeat to create 40-50 cookies in total.
Bake for 8-10 minutes. Keep an eye on the cookies; the edges of the cookies should be crisp and brown.
Place on a wire rack to cool completely.
Makes about 45 medium cookie cereals, or 80-90 tiny ones. Keep in an air-tight jar or container for up to 3 days.
What was/is your favourite breakfast cereal?
P.S.: Cara from Fork and Beans has created a gluten-free recipe for Cookie Crisp. Check it out.