Vegan Chocolate Chip Cookie Cereal
Delicious vegan cookie cereal with the perfect amount of crunch and that classic chocolate chip cookie taste. This cookie cereal is packed with sweetness and flavor!
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Vegan Chocolate Chip Cookie Cereal
Good morning everyone! Today, I am sharing a simple and delicious mini chocolate chip cookie cereal recipe. This vegan cookie cereal is packed with flavor and sweetness in every bite. These cookies taste incredible soaked in any non-dairy milk of your choice. I usually opt for almond milk, but I also like soy milk sometimes as well. My chocolate chip cookie cereal tastes amazing paired with both of these non-dairy milks.
The mini chocolate chip cookies have a nice crunch, but you can make them softer by soaking them in the milk. I made these mini cookies specifically to soak in milk and eat with a spoon, so don’t be afraid to do the same :). Anyway, enough on that. Let’s take a look at all of the ingredients you will need to make this mini chocolate chip cookie cereal.
Vegan Chocolate Chip Cookie Cereal – Ingredients
- Almond Flour – The first ingredient you will need for this recipe is the almond flour. Typically, I opt for oat flour and/or whole wheat pastry flour for my baked goods. However, I also enjoy experimenting with other kinds of flour such as almond and coconut. I really enjoy the taste of both almond flour and coconut flour, but each one comes with its own challenges. For this recipe, I used almond flour to make the perfect simple, sweet, and delicious mini chocolate chip cookies.
- Mini Chocolate Chips – The mini chocolate chips are a sweet, delicious, and unsurprising ingredient used in this mini chocolate chip cookie cereal recipe. The reason you want to use mini chocolate chips is because the cookies themselves are small, so the mini chips are more proportional to the cookies. I used the Enjoy Life brand mini semi-sweet chocolate chips. I highly recommend them if you are looking for a good allergen friendly chocolate chip.
- Cinnamon – The cinnamon adds a little something extra to this recipe. It’s very subtle, but it improves the depth of flavor for this recipe.
- Baking Powder – This ingredient is an essential for this mini chocolate chip cookie cereal recipe. It helps the cookies rise and ensures that they don’t turn out too dense. Make sure you don’t forget to add the baking powder to the cookie dough for optimal texture.
- Pure Maple Syrup – This ingredient sweetens the cookies up immensely. This ingredient, along with the mini semi-sweet chocolate chips, act as the main sources of sweetness for the chocolate chip cookie dough. Pure maple syrup is one of my favorite liquid sweeteners to use in baked goods, and these chocolate chip cookie cereal is no exception.
- Non-Dairy Milk – The non-dairy milk adds moisture and creaminess to the cookie dough mixture. I used unsweetened vanilla almond milk for this recipe, but you can use whichever non-dairy milk you have on hand or prefer. A little bit goes a long way with this ingredient.
- Creamy Peanut Butter – The creamy peanut butter adds a nice source of healthy fat and richness to this recipe. But don’t worry, it doesn’t overpower the classic chocolate chip cookie flavor! It just adds to the deliciousness of this recipe. I recommend using a natural peanut butter, as it tends to be a lot more drizzly. This makes it easier to mix with the other cookie dough ingredients to form the perfect cohesive cookie dough.
- Pure Vanilla Extract – The pure vanilla extract serves as the final key ingredient for this chocolate chip cookie cereal. It completes the recipe perfectly, and it helps amplify all of the delicious flavors already present in these cookies. I know this ingredient is pricy, so you can omit it if you need to.
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Vegan Chocolate Chip Cookie Cereal
Ingredients
- 1 cup almond flour (I used Bob's Red Mill brand)
- 1 tbsp mini chocolate chips (I used Enjoy Life brand)
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 2 tbsp pure maple syrup
- 1 tbsp non-dairy milk (I used unsweetened vanilla almond milk)
- 1 tbsp creamy peanut butter
- 3/4 tsp pure vanilla extract
Instructions
- Preheat the oven to 350° F.
- Add all dry ingredients to a bowl and mix to combine thoroughly.
- Add the liquid ingredients and mix again to form a sticky cookie dough.
- Roll the cookie dough out to about 1/4 inch thick on a flat, parchment paper lined surface.
- Use a bottle cap or small cookie cutter to cut out round cookie shapes. (I used my maple syrup bottle cap).
- Place all of the cookies in a single layer on a parchment lined baking sheet.
- Bake the cookie for about 12 – 15 minutes, or until golden brown. Keep a close eye on them so they don't burn!
- Place some of the cookies in a bowl and pour on your favorite non-dairy milk.
- Dig in and enjoy!
Notes
As you all can tell, this recipe can be a bit tedious. However, I promise it is worth the end result. Once you have all of the mini cookies cut out, the rest of the steps are pretty quick and easy. One thing to note though – watch the cookies closely so they don’t burn. After all, they are super small in size. Anyway, that’s it for this post. I am so excited for you guys to try this recipe out. It is one of my favorite ones that I have shared on the blog thus far. And as per usual, I will be back with more content very soon. So, make sure to stay tuned.
-Alyssa 🙂
