Homemade Cookie Crisp Cereal
Learn how to make Cookie Crisp cereal from scratch, at home! Made with a base of whole-wheat flour and corn flour, these bite-sized cookies are loaded with mini chocolate chunks and are baked to crispy perfection! Enjoy for breakfast with milk, as a snack with yogurt, or sprinkle them over ice cream!
Ingredients
- 2 tbsp (24 g) chocolate chips
- 10 tbsp (72 g) whole-wheat flour
- 6 tbsp (54 g) corn flour
- 4 tbsp (50 g) white granulated sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 6 tbsp (90 ml) unsweetened plant-based milk
- 2 tsp (10 ml) vanilla extract
- 2 tsp (10 ml) oil
Instructions
- Preheat the oven to
350 °F (175°C) and line a baking sheet with parchment paper. - Chop the chocolate chips. Transfer the dark chocolate chips to a cutting board and chop them finely into tiny pieces. Next, sift them through a fine-mesh sieve to remove any chocolate dust. The chocolate dust would color the batter, which you don't want.
- Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, corn flour, sugar, baking powder, baking soda, and salt until well combined.
- Pour in the wet ingredients. Add the plant-based milk, vanilla extract, and oil. Mix using a wooden spoon until it forms a thick batter.
- Fold in the chocolate. Next, add the mini chocolate pieces and stir until they are evenly incorporated into the batter.
- Pipe the cereal. Transfer the batter to a piping bag fitted with a 1/2-inch (1.3 cm) tip. Then, pipe small discs just over 1/2-inch (around 1.5 cm) in diameter onto the prepared baking sheet. The batter is quite sticky, so use a knife to cut each disc from the tip of the bag as you pipe. Leave about 1/2-inch of space between each disc.
- Bake. Transfer the baking sheet to the oven and bake for about 12 minutes or until golden brown! Allow the cereal to cool completely before enjoying!
- This cereal will stay crispy for up to 3 weeks if stored in an airtight container at room temperature.
Notes
Chop the chocolate chips finely.
Make sure to chop your chocolate very finely so it can easily pass through the piping tip. If, after chopping, you spot any chunks that are too large, give them another quick chop before stirring them into the batter.Pipe them flat.
These cookies don’t spread much in the oven, so it’s important to pipe them into a flat shape from the beginning. Also, try to keep them as even in size as possible so they all bake uniformly. That’s the secret to getting perfectly crispy cookies!
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