Homemade Cookie Crisp Cereal

I have made plenty of homemade cereals over the years, from cinnamon cereal to buckwheat flakes and chocolate peanut butter cereal, but Cookie Crisp has been on my must-try list for ages. It’s one of those childhood favorites that’s always packed with nostalgia. Were you also having a big bowl of them as a kid?

What makes this version special is that it’s inspired by the European Cookie Crisp, which is a little less sweet and made with a blend of whole-wheat flour and corn flour. It’s got all the cookie flavor you remember from the classic, just a bit more grown-up!

🌾 How Do They Stack Up Against the Original?

Okay, so they are not a perfect 1:1 dupe of Cookie Crisp, but honestly, they come pretty close!

1) Taste:
The biggest difference is in the flavor. They don’t have that distinct corn note you get from the store-bought version. I’m pretty sure there is some kind of corn flavoring in those because, despite using corn flour, I couldn’t achieve that deep corn flavor. But they have a deeper chocolate flavor! Which, if you ask me, is definitely a win!

2) Texture:
While they are still super crispy and airy, they are not quite as light as the originals. Cookie Crisp has more of that puffed-cereal crunch, while these lean more toward crispy mini cookies.

⭐️ Why I Can’t Stop Making These

They are extra crispy and taste like mini cookies.

Forget soft and chewy cookies, these little guys are crispy all the way through, just like any good breakfast cereal should be! Plus, since they pack mini chunks of dark chocolate and a generous amount of vanilla extract, they taste like your favorite cookies!

And, they are fun to make!

Sure, they do require a bit of patience, but once you get the hang of it, you will be piping out your cereal in no time! Plus, how cool is it to say you made your very own cereal from scratch?!

🍫 Grab These Ingredients

This homemade cereal relies on simple, pantry staples that you probably already have on hand. Here is what you will need:

• Flour – To keep the cereal on the healthier side, I went with whole wheat flour, which contains more fiber and nutrients than all-purpose flour.
• Corn flour – Corn flour makes the cereal lighter and crispier. Do not use cornmeal, as it’s coarser than corn flour and would yield a gritty texture. Both white and yellow corn flour work, and I didn’t notice any difference in terms of taste or texture.
• Sugar – To sweeten the cereal, you will need granulated white sugar. Not a fan of white sugar? Coconut sugar works too! Just keep in mind that your cereal will be slightly darker.
• Leaveners – Baking powder and baking soda allow the cereals to rise in the oven, resulting in a light texture.
• Oil – You won’t need to use a lot, just two teaspoons. It helps the cereal crisp up.
• Vanilla extract – Two whole teaspoons of vanilla extract bring gourmet notes and extra sweetness.
• Chocolate chips – Unlike the original cereal, which doesn’t contain any dark chocolate (only cocoa powder), this one is loaded with tiny chocolate chunks! You will need regular-sized dark chocolate chips that you will chop into smaller pieces.

🥣 How It’s Done

1. Chop the chocolate. Start by finely chopping the dark chocolate chips into tiny chunks. Then, pass them through a fine-mesh sieve to remove any chocolate dust. This will leave you with clean chocolate chunks.

2. Whisk the dry ingredients. In a mixing bowl, whisk together the flour, corn flour, sugar, baking powder, baking soda, and salt.
3. Add the wet ingredients. Pour in the milk, oil, and vanilla extract.

4. Mix. Using a spoon, mix until the batter forms a thick paste.
5. Add the chocolate. Next, add the mini chocolate chunks and mix until well combined.

6. Transfer to a piping bag. Then, transfer the batter to a piping bag fitted with a 1/2-inch (1.3 cm) tip.

7. Pipe the batter. Pipe the batter into thin discs a bit larger than 1/2-inch (roughly 1.5 cm) in diameter on a baking sheet lined with parchment paper. Since the batter is quite sticky, you will need to use a knife to cut each cereal.

Thomas’ Tip

When piping the cereal, hold the piping bag straight (at a 90° angle) and keep the tip close to the baking sheet (about 1/4-inch / 1/2 cm away). This will help you pipe flat, even cereal. Avoid piping tall mounts or domes, as the cereals don’t spread much in the oven and can turn out cakey rather than crispy.

8. Bake. Finally, bake the cereal for about 12 minutes or until golden brown!

9. Let it cool. Allow the cereal to cool completely before transferring to an airtight container.

You can then serve this cereal with your favorite plant-based milk (soy, cashew, hazelnut milk, or even peanut milk) for breakfast. Or, have them as a snack with almond milk yogurt or cashew yogurt. They also make the ultimate topping for vanilla ice cream!

🌰 Tweak Them

Want to improvise? Feel free to customize the cereal to your liking! Here are some suggestions:

• Double chocolate: This one’s for true chocolate lovers. Replace 2 tablespoons of the flour with 2 tablespoons of unsweetened cocoa powder.
• Cinnamon: Stir in 1/4 teaspoon ground cinnamon for a cozy, spiced flavor.
• Marzipan: Add 1/4 teaspoon of almond extract to give your cereal a nutty note.
• Pumpkin spice: Making these in the fall? Incorporate about 1/2 teaspoon of pumpkin spice blend for that warm touch!
• Nuts: Finely chop roasted nuts such as almonds, hazelnuts, or pecans and fold them into the batter for extra crunch and nuttiness.

💬 FAQs

🧇 More Breakfast Recipes

Perfect Vegan Waffles (Light & Crispy!)

The Best Vegan Brioche

Vegan Strawberry Overnight Oats

The Best Vegan Crepes

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!