Crispy, chewy Fruity Cereal Cookies perfect for your next weekend baking session. Now all you need is a glass of non-dairy milk.
Course Dessert
Cuisine American, Baking
Servings 15cookies
Author Two Market Girls
Ingredients
Dry Ingredients
200g(1 2/3 cups) all-purpose flour
100g(2/3 cup + 2 tbsp) vegan fruity cerealground into a dust
1tspbaking soda
1tspbaking powder
pinchsalt
Wet Ingredients
170g(3/4 cup) vegan butterEarth Balance
200g(1 cup) white sugar
100g(1/2 cup) brown sugar
1tspvanilla extract
2flax eggs(2 tbsp + 6 tbsp cold water)
Add-ins
65g(2/3 cup) vegan fruity cerealwhole
25g(1/4 cup + 1 tbsp) vegan fruity cerealground into a dust
Instructions
Preheat oven to 350F.
Make flax eggs and set aside.
Process necessary fruity cereal into a dust if you haven't already. Set aside.
To a bowl add all the dry ingredients and mix until incorporated. Set aside.
To a stand mixer add vegan butter and both sugars. Beat until creamy and fluffy - about 5 to 8 minutes.
With the mixer on low, slowly add in the flax eggs and vanilla extract until just incorporated. With the mixer still on low, slowly add in the mixed dry ingredients until just incorporated.
Add in whole fruity cereal and mix until just mixed in.
Using a cookie scoop or spoon. scoop the dough and roll into balls. Roll each cookie dough ball into the ground fruity cereal add-ins until their all coated in a thin layer of cereal dust. Place on a lined baking sheet about 2" apart. Optionally top with addition fruity cereal pieces.
Bake for 12-14 minutes (we did 13) or until golden. Allow to cool on baking sheet about 5 minutes before transferring to a cooling rack. Repeat until all cookies are baked.