Homemade Vegan and Gluten-Free u0022Cookie Crispu0022 Cereal
Servings 4 servings
Calories 300kcal
Ingredients
- 1 1/4 cups almond flour 1/2 cup gluten-free oat flour (for a bit more structure and crispiness) 1/4 cup arrowroot powder 1 tbsp coconut sugar (optional, for extra sweetness) 1/2 tsp baking powder pinch of sea salt 1/4 cup creamy peanut butter 3 tbsp melted coconut oil (to help with crispiness) 1/4 cup maple syrup 1 tsp vanilla extract 1/4 tsp cinnamon (optional, for flavor depth) 1/3 cup vegan chocolate chips (optional)
Instructions
- preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- in a large mixing bowl, whisk together the wet ingredients and then add the dry ones. mix until a thick dough forms.
- the dough should be firm but not overly sticky. if it's too dry, add 1-2 tsp of dairy-free milk.
- roll small, quarter-sized balls of dough and place them on the prepared baking sheet. gently flatten each ball into mini cookie shapes. top with the chocolate chips, which I find much easier.
- bake for 12-15 minutes depending on size or until slightly golden brown and slightly crispy. keep an eye on them, as the small size means they cook quickly.
- once fully cooled, enjoy with dairy-free milk or as a snack! store leftovers in an airtight container at room temperature for up to 1 week.
- allow the cereal to cool completely on the baking sheet—this helps them crisp up as they cool.
- when you're ready to eat, serve with milk and enjoy! :)