Once crisp, add them to a bowl and pour in your favorite plant-based nut milk. ![]() Add a few more chocolate chips if you please!īake at 350 degrees F for 9 minutes. Make TINY nickel-quarter size balls of dough and flatten. Line a baking sheet with parchment paper. Refrigerate so the batter sticks together. Pour bowl of wet ingredients into the large bowl of dry ingredients and combine.Īdd chocolate chips… I go extra chocolatey! In a small bowl, combine melted coconut oil, maple syrup, almond milk, and vanilla. ![]() In a large bowl, combine almond flour, baking soda, baking powder, coconut sugar, and salt. Introducing my gluten-free Cookie Crisp Cereal!Ģ T Dairy Free Milk or Creamer(I used Oatsome Oat Milk Creamer Lite) Why make a whole new recipe when I could just make my FAMOUS Chocolate Chip Cookies super bite-size! With a few minor adjustments, of course. But if you want to use vegan milk chocolate, it’s definitely fine as well.Anyone else super nostalgic for the cereals we grew up on?! Well it’s time I start remaking them because I am!! I’ve been wanting to make a proper Cookie Crisp for SO long when it hit me. 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? Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. It should last for at least 2 weeks at room temperature. Scrape the bottom and sides of the bowl as needed. ![]() Store this cookie crisp cereal in an air-tight jar or container.
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