Remember on Saturday when I made homemade gluten-free vegan tortillas thanks to Lexie Croft’s Everyday Classics cookbook? Remember too that I hosted a giveaway of said cookbook in that same post? (If you missed out on that, the good news is that you can still purchase the book here and here). Well today I have for you the winner (please note: if you did not win you TOO can also purchase the book at the above mentioned places. Please do so. It’s a fabulous find. Okay I will stop my blabbering and get straight to the good part. And the winner is….
Congrats to Cheri who said: “We have just found out a family member has a problem with gluten, and I am trying to accommodate her when she visits. Looks like a great book.” Giiiirrrl, you just won yourself a copy of Everyday Classics! *and the crowd goes wild* Email me at firstname.lastname@example.org with your address so I can ship it over to you.
Now for those of us less fortunate, let us drown our sorrows in a bowl of gluten-free vegan Cookie Crisp. Wait a minute. Life just got better again didn’t it??? Hooray for cereal making the world right again. Now before I start I must give the same warning as in my Homemade Cheerios recipe:
DISCLAIMER: I’m still working on figuring out how to make these cereals not get soggy too quickly when immersed in nondairy milk. So if you make these, you have been warned. I haven’t quite figured out how the cereal factories do it. If anything, just enjoy the pictures and possibilities.
Actually, if you read my Homemade Cheerios post, you can scroll through the comments and see all of the fabulous suggestions my dear friends have given for making them less soggy. You guys really are the best! Fork & Beans is a community of people helping people out in a positive way. I love that about this space and it is all thanks to you, your encouragement and support for each other. If I could buy a gift for all of you, I would…
Gluten-Free Vegan Cookie Crisp Cereal
- 1 c. oat flour
- 1/3 c. brown rice flour
- 1/3 c. sorghum flour
- 1/3 c. tapioca starch
- 1/4 c. brown sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch of sea salt
- 4 Tbsp. hot water
- 2 Tbsp. nondairy milk
- 1/4 c. mini nondairy chocolate chips
- In a large bowl, whisk together the dry ingredients. Add the wet ingredients and stir with a wooden spoon until almost combined.
- Fold-in the nondairy chocolate chips and mix until the dough is fully combined.
- Chill for 30 minutes in the fridge.
- Preheat your oven to 325 degrees. Line a baking sheet with parchment paper.
- Take about 1 tsp. of the dough and roll into a ball and place on the baking sheet. Gently push the sides down. Repeat for the remainder of the dough. Yes, this is tedious. It’s fun to make things from scratch, right?!
- Bake 25 minutes and allow to cool on a wire rack.
I guess a soggy bowl of homemade cereal will just have to do for now. (In some countries you know, a soggy bowl of homemade cereal is a gesture of respect and love. True story. Use “true” loosely). I still love and respect you immensely.
I loooveddddd this recipe! I am not a fan of mushy cereal, so after baking I turned the oven off and left the cereal in there for a couple of hours to further dry out and it worked great! This recipe and basically everything on your blog is just sublime! Thank god your around lady!
I’m Canadian, but every year for the majority of my childhood we came down to visit Friends and Family in Michigan (I still refer to the Flint-Bay City-Saginaw-Alpena area as my Second Home from back then) and when we’d stay w/this one older couple who were really close w/us and treated me as the Granddaughter they never had, they *always* had three or four boxes of it waiting for me. To this day just hearing about Cookie Crunch cereal brings back some wonderful memories of me, curled up w/”Uncle” Pete on the couch w/a bowl of Cookie Crunch and watching Saturday Morning Cartoons. :o)
Of course I was hated by the kids at school for getting to enjoy it and they couldn’t, but that’s a different thing entirely, so…Anyway…
I can not wait to give this a whirl!! As far as crunchy in Milk cereal goes, I actually don’t mind it soggy. So all good on that front. This would be perfect for watching the coverage from Glasgow and The Commonwealth Games during the rest of the week and this weekend. I’ll have to get busy tomorrow then.
My first time here and won’t be the last. I too have come across some rather…uppity shall we say…blogs/websites since finding out I’m at the least Gluten Intolerant 2 years ago and had a bad experience in particular at one when I stood up for someone else over a legitimate problem/trend that’s become annoyingly popular online and…Let’s just say the way the owner acted had me wondering just how mature she actually is and turned me off her site completely.
I certainly don’t pick that vibe up here and thankful I found this place through Pinterest. Can’t wait to do some indepth exploring of the site, as it looks like a great one. :o)
Hi Denise! Thank you SO MUCH for an incredibly delightful comment to read 🙂 I love how these recipes take you back to that couch with a big ol’ bowl of cereal. That is exactly what food is supposed to do (at least, in my opinion I think so). And it makes me so happy to hear that you feel like this is a safe place. This site was designed to help each other. I’m not perfect in my knowledge of gluten-free vegan baking but I try my best to understand it and help anyone out there that I can. Means a lot to me to hear that you get that sense over here.
Now I must know…May I ask what that annoying trend online is? You have got my curiosity peaked 🙂
i would like to try all of yours recipes but i have allergy for rice, any ideas whith what i could substitute rice flour, thank you
Mine are in the oven… Can’t wait to try them 🙂 You have twice DRY INGREDIENTS in your recipe 🙂
You didn’t know that water and milk are actually dry ingredients, Aga??? 😉 hehe. Thank you for your comment–just changed it now! I can be such a goober 🙂 xo
Hippy Mom, I love your blog your so great with your inventive recipes, I use to post to another blog but the lady was and is so rude so I just wanted to say thank you for being so respectful. Everyone has their own issues and I love that you are kind and beautiful to ALL YOUR READERS..You truly do shine with positive energy and will attract more, keep being you, Thank You…
This was JUST the comment I needed to read this morning, Hippy Mom. Thank you from the bottom of my heart for saying that–I cannot express how much it means to me to hear that you feel kindness and respected over here. That is my #1 goal for Fork & Beans. Wow. Seriously so touched, thank you again! Much love, xo
I mean it…
Pretty sure you just gave everyone permission to eat chocolate chip cookies for breakfast…I did post a vegan, GF pumpkin pie once and told everyone it was acceptable for their first meal of the day. Mainly because I could not stop eating it!!! I have a feeling this cereal may land under the same category. Have a great day!
Katie @ Produce on Parade
Ummmm did I see homemade Reeses Puffs Cereal there? And if so…..is that on the blog!?! Must have…
Woah! Amazing Cara. I was never allowed Cookie Crisp but now I’m “grown up” I can do what I want 😀 Have to try this.
I loved this cereal as a kid! What a great idea.
These look delicious!!! YUM! I love your website! It is so nice to know that it’s all gluten and dairy free!! 🙂 Thanks for sharing!
I always ate them dry anyhow! Who needs milk? Not me!
Alright this is just devilish and plays with my childlike side. I love it and need to create these.
i love love how these look! and i love your logo in the end 🙂
Oh no problem, I can definitely eat these for breakfast!
Jennifer S @Sterling Sweets
Cookie crisp was one of my faves as a kid. I mean, who doesn’t love chocolate chip cookies and milk!?! Soggy or not, I admire the effort. Thanks for sharing!
I think the cereal factories coat the cereal in a sugary solution – they won’t be hanging around long enough in my bowl to go soggy!
omg! wonderful Cara 🙂