Description
A delightful homemade vegan cookie cereal that combines crunchiness with the sweetness of cookies, perfect for breakfast or a snack.
Ingredients
- 80 g coconut blossom sugar
- 60 ml coconut oil, melted
- 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 teaspoon vanilla extract
- 170 g oat flour (ground oats)
- 1/2 teaspoon baking powder
- 25-30 g cacao nibs
Instructions
- Preheat your oven to 175 °C (350 °F).
- Mix the ground flaxseed with water and let it sit for 10 minutes.
- In a large bowl, combine coconut blossom sugar, melted coconut oil, and vanilla extract.
- Add in the soaked flaxseed and mix well.
- Sift in oat flour and baking powder, stirring until a slightly sticky dough forms.
- Shape the dough into small balls (1-2 cm) and place them on a parchment-lined baking sheet.
- Bake for 8-11 minutes until golden brown, then cool before enjoying.
Notes
Store at room temperature in an airtight container for up to one week, refrigerate for up to two weeks, or freeze for up to two months.