Trademark of Société des Produits Nestlé S.A. before everyone else does!īag - Recycle with Bags at Larger Stores - Check Locally Kerbside Don't Forget to Recycle Please recycle your box and bag, your bag can be recycled with carrier bags at large supermarkets. Grab your Cookie Crisp Chocolatey Chip Cookie Cereal. The key is to not add too much flour because if the dough is too thick then it will be REALLY hard to pipe the dough in a later step. Then add the dry ingredients all at once and combine. I like to use a hand held mixer but you could totally do this step by hand. Core (only found in whole Grain) Fibre rich bran layer Starchy centre Good to Know To produce 100g of this product we have used 35.2g of Whole Grain. Begin by creaming together the butter, both sugars, eggs and vanilla. Unlike refined grain none of these 3 parts have been taken away. Whole Grain as our main ingredient and no artificial colours or flavours What is Whole Grain? Whole Grain is the complete grain. But if you want to use vegan milk chocolate, it’s definitely fine as well.Fortified Crispy Wheat and Maize Cereal with Chocolate Flavour Chips I personally recommend using 70% dark chocolate chips because of their bittersweetness. Yes, you can also use the same amount of tapioca starch to replace arrowroot starch. Are there other substitutions for arrowroot starch? I like to use coconut sugar because it gives out a subtle caramelly flavour. Yes, you can use other types of sugar, such as cane sugar and light brown sugar. Questions You Might Have I don’t have coconut sugar, can I use other types of sugar?

It should last for at least 2 weeks at room temperature. Store this cookie crisp cereal in an air-tight jar or container. Serve with cold plant-based milk (my favourite is soy milk).Transfer the baking sheet onto a wire rack.Bake them in the preheated oven at 175☌/ 350☏ for 18~20 minutes.Use your palm to press them down into mini-cookie l1ike shapes. Place the balls on the lined baking sheet.Use 1/4 teaspoon to scoop the mixture into many small portions, and then use your hands to roll them into mini balls.Stir in the chocolate chips/chopped chocolate.Use the same fork to incorporate all ingredients together. Pour the wet mixture into the dry one.In another bowl, add maple syrup, nut butter, and vanilla extract.Add oat flour, almond flour, arrowroot starch, baking powder, coconut sugar, and salt to a big bowl.With milk, it becomes even more delicious as cookies and milk go. Line a baking sheet with a baking mat or baking paper. Cookies crisp is a cereal that is shaped to look and taste like chocolate chip cookies. I didn’t have chocolate chips at hand when I made it, so I just chopped some 70% dark chocolate into small chunks.

Dark Chocolate chips: Or chopped chocolate.Stir until evenly mixed and no dry spots remain. Add in the almond flour, cassava flour, salt, and baking soda. Add in the egg and vanilla and stir again until combined. In a large bowl, combine coconut oil and maple syrup. Vanilla extract: Just a hint of vanilla will bring the cereal to the next level, taste-wise. Preheat oven to 375° and line 2 sheet trays with parchment paper set aside.I’d like to use homemade nut butter too if I have some at hand. This cereal is described on the box as a 'naturally and artificially flavored sweetened cereal' that has 'the great taste of vanilla cookies and milk. I used peanut butter because it’s usually the most common and cheapest one. Nut butter: You can use any nut butter you like, such as cashew butter and almond butter.Maple syrup: I mean, we all know maple syrup is one of the most delicious things in this world, right?.You can also use light brown sugar or cane sugar instead. Coconut sugar: I personally love the caramelly taste of coconut sugar.

Baking powder: We want our cereal to be a bit ‘puffy’ so we need some help from baking powder.

You can also use tapioca starch to replace arrowroot starch.

Arrowroot starch: I really like to experiment with arrowroot starch in baking recently.

But you can use almond meal if that’s what you have.

Almond flour: Here I’m using almond flour, which is ground from blanched almonds.

Oat flour: If you know me, I’m a huge fan of oats, and I believe they give out a ‘breakfast’ vibe, right?.

Very easy to make, basically just mixing and shaping Ingredients You Need.

No wheat or gluten-free grains is used.

What’s special about this Cookie Crisp Cereal

Vanilla cookie crisp cereal