Vegan Cookie Crisp Cereal

Cookie Crisp - title3
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.IMG_1348
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. IMG_1347

Vegan Cookie Crisp

Dry ingredients:
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)

Wet ingredients:
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?

Love and cookies,
TheVeganCookieFairySignature #2

P.S.: Cara from Fork and Beans has created a gluten-free recipe for Cookie Crisp. Check it out. 

13 thoughts on “Vegan Cookie Crisp Cereal

  1. Okay the real question is: does your Cookie Crisp get soggy like mine does? If not, I’m transitioning over to your recipe 🙂 Looks amazing, Miss Fairy! (Or Clem, but I think I’m really digging Miss Fairy). xo

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  2. These look the business. I get a bit bored of buckwheat porridge sometimes and I hoover down my chocolate buckwheat and date paste granola WAY too quickly. These, by their cookie looking nature, would demand that I measure them appropriately and would last longer. They look delicious. Cheers for this unusual and most promising share 🙂

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    • I’ve never tried buckwheat porridge, it sounds yummy!

      Be warned: you think these will last you a while but they’re dangerously tasty. They barely lasted two days in my house. I had ’em for dinner one night.

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      • LOL! Convenient and scrumptious eh? I am up for that! If you like the taste of buckwheat, porridge is the bomb. If you don’t, its sort of like semolina and as I adored semolina I love it. If semolina brings you out in a cold sweat don’t bother with buckwheat porridge ;). I grind the grains fresh in my vitamix and then cook it like regular porridge. I then top it with homemade date paste and homemade sesame milk and sometimes a chopped apple and it keeps me incredibly full for the rest of the day. Nothing is as filling as buckwheat 🙂

        Liked by 1 person

  3. Pingback: Mini After Eight Cake {two ways} | The Vegan Cookie Fairy

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