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.Line a baking sheet with a baking mat or baking paper.
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.Vanilla extract: Just a hint of vanilla will bring the cereal to the next level, taste-wise.I’d like to use homemade nut butter too if I have some at hand.
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. Introduced in 1977, it was originally produced by Ralston Purina until they sold the trademark to General Mills in 1997. It is produced by General Mills in the United States 1 2 3 and Cereal Partners in other countries. And, much like with dalgona coffee, I plan to whip it up again when I need a sweet treat - or a blast from the past.What’s special about this Cookie Crisp Cereal Cookie Crisp is a breakfast cereal that is manufactured to look like chocolate chip cookies. I also love that cookie cereal is among the easier quarantine food trends. I've been in lockdown across the country from my family for months, and this cereal brought back wonderful memories of sugary breakfasts in a sun-drenched California kitchen. In times like these, so many people are diverting back to everything from music to food that reminds them of their childhood. I'm not surprised that homemade cookie cereal has become such a hit. I will definitely be making cookie cereal again. With plenty of time on my hands, I decided to try the trend for myself - and quickly realized that making homemade cookie cereal doesn't actually take much work. The beloved '90s treat had been given a 2020 spin, with food bloggers making their own homemade versions on TikTok and Instagram. But when I saw the cereal trending on Twitter earlier in May, I was immediately intrigued. I haven't thought about Cookie Crisp for years. But there was one cereal that my dad and I loved the most, always excitedly filling our bowls with tiny cookies and a pool of milk. The Lunchables I swapped with my friends, the Capri Suns of YMCA summer camps, and, of course, those sugar-drenched breakfast cereals.įrom Reese's Puffs and Oreo O's to Cinnamon Toast Crunch and Fruity Pebbles, my family tried them all. When I think back to my childhood in the '90s - long before the rise of kale, quinoa, and cold-pressed juices - a variety of delicious treats come to mind. Account icon An icon in the shape of a person's head and shoulders.
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