If you fancy some mini cookies in the morning, here is the delicious Cookie Crisp Cereal that you can have in a bowl of plant-based milk. They are not very sweet, crunchy, and satisfactory, especially if you like me always fancy a cookie (or two) in the morning.
Preheat the oven to 175°C/ 350°F. Line a baking sheet with a baking mat or baking paper.
Add oat flour, almond flour, arrowroot starch, baking powder, coconut sugar, and salt to a big bowl. Use a fork to mix them together.
In another bowl, add maple syrup, nut butter, and vanilla extract. Use a fork to mix evenly.
Pour the wet mixture into the dry one. Use the same fork to incorporate all ingredients together.
Stir in the chocolate chips/chopped chocolate. Do your best to mix them evenly.
Use 1/4 teaspoon to scoop the mixture into many small portions, and then use your hands to roll them into mini balls.
Place the balls on the lined baking sheet. Use your palm to press them down into mini-cookie l1ike shapes.
Bake them in the preheated oven at 175°C/ 350°F for 18~20 minutes.
Transfer the baking sheet onto a wire rack. Let them to cool down completely.
Serve with cold plant-based milk (my favourite is soy milk). Enjoy!
Notes
Recipe Quantity: This recipe will produce about 2 servings. I usually just make food for myself so I don't often make big batches. But you can double or triple the whole recipe if you want to make a bigger batch.
Storage: Store this cookie crisp cereal in an air-tight jar or container. It should last for at least 2 weeks at room temperature.