Description
You prefer sweet over savory for breakfast? You’re tired of eating the same things every morning and you love cookies? Then whip up this crunchy vegan cookie cereal for a perfect start to the day.
Ingredients
Scale
- 1/2 cup coconut sugar (80 g)
- 1/4 cup melted coconut oil
- 1 tbsp flax meal + 3 tbsp water
- 1 tsp vanilla extract
- 1 2/3 cup oat flour (170 g)
- 1/2 tsp baking powder
- 1/4 cup cacao nibs (25 g)
Instructions
- Preheat the oven to 350 °F (175 °C).
- Mix the flax meal and the water and put aside for 10 min.
- In a large bowl, whisk together the coconut sugar, coconut oil, and vanilla.
- Add the “flax-egg” and whisk till well combined. Now add the oat flur and baking powder and stir with a spoon until it comes together to a sticky dough.
- Shape it into a ball. If the dough is too wet, wait a minute or so until the oats have absorbed some of the liquid. If it is still too sticky to work with, add a tbsp of oat flour, or more if needed. Now add the cacao nibs and knead to incoorporate them.
- Take a bit of dough and shape it into a ball by rotating it between your hands. The balls should be 0.5-0.8 in (1-2 cm) in size. Repeat with the remaining dough and place the cookie balls on a baking tray.
- Bake the cookies for 8-11 min, depending on the size. They should be golden in colour. Remove them from the oven and let them cool. They are still soft to the tough when they are hot but crisp up once they cool down.
- Store the cookie cereal in an air-tight container at room temperature for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes