• Charlotte ThaiThai

Chocolate chip Cereal Vegan

Updated: Jul 28

Chocolate chip cookie cereal is a fun update to a morning breakfast. Not that I don't recommend having it for every morning, but its delicious breakfast to treat yourself. This reminded me of the commercial Chocolate cereal which I never had before. But the appearance is quite similar

This cookie tasted delicious, sweet but not too sweet. This not a soft center cookie either. It has a crisp and crushes to it. That why it's delicious to enjoy with milk to help re-hydrate the cookie.

You probably already noticed how I tried to link on most of the ingredients. I read your comment on the blog and the YouTube channel and I listen. So I decided to add the link in so its be easier for you to follow the recipe.


Chocolate Chip Cookie Cereal

3 1/2 cup | 7 serving | 2 hours


1 tablespoon of Red Bob Egg replacer

2 tablespoon of water

1/4 cup Cane sugar

1/2 cup Brown sugar packed

1/2 cup vegan melted butter

1 1/2 cup of all purpose flour

1/2 cup mini chocolate chip


  1. In a mixing bowl, whisk together egg replacer and water. Let it sit on the counter for 1 minute to thicken.

  2. After one minute, add in brown sugar, cane sugar, and melted butter. Stir the ingredients together until the mixture turned to caramel-like consistency. It should take 2 minutes.

  3. Sift in flour, baking powder, baking soda, and salt. Stir until all the ingredients are combined. It should like streusel crumble.

  4. Add in chocolate chip and stir to combine.

  5. Cover the dough and refrigerate for 1 hour or Optional steps to help shape the cookie easier: Transfer the dough into a large sheet of parchment paper. Spread it into a square and fold all the side in to cover the dough. Use the rolling pin and roll to even out the cookie dough surface.

  6. Refrigerate for at least 1 hour or overnight.

  7. Cut the dough into many tiny cubes. For the exact measurement, each cookie dough weighed 2 grams. Remember, the cookie doesn't spread during bake but it does rise. I preferred the size of each cookie to be about the same size as the coco puff.

  8. Bake the cookie in 320 F preheated oven for 15 to 17 minutes. But check the cookie at 10 minutes to see where it at.

  9. Gently touch the cookie, it should not feel soft but it should have a crisp surface.

  10. Remove the cookie from the oven and let it sit on the baking tray to cool down completely.

  11. Serve the cookie with milk and enjoy it.

Store in an airtight container up to 7 days.

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