One of my favorite cereals growing up was cookie crisp.
It was a cereal that tasted like I was eating cookies for breakfast!
What kid doesn’t want that?
For the most part, I was right
The cereal is made from very small cookies that are cooked until hard
There are ways to make it healthier, but there is still a lot of sugar
Because of this, we use it as a snack in our home instead of breakfast
It is still a family favorite!
Are cookie crisps healthy?
There are ways to make cookie crisp healthier, but it isn’t healthy
There is a lot of sugar in this cereal
But we still love it!
There are a couple of ways to make these mini cookies healthier
You can use oat or almond flour in place of some if the all purpose flour
I use sourdough discard in this recipe to make it a little healthier
And it uses some of that sourdough discard that I get every day!
You can also replace the white sugar with maple syrup or honey
Why are the cookies so hard?
The cookies in cookie crisp are hard because they are baked a long time for their size.
All the moisture is gone so they are pretty hard at the end of cooling
This is good though!
Cereal is supposed to be dry
And that makes it last longer in the milk without getting soggy
Ingredients:
½ cup butter
½ cup brown sugar
½ cup white sugar
1 egg
½ tsp salt
½ tsp vanilla extract
½ tsp baking soda
½ cup sourdough discard
2 cups flour
1 cup mini chocolate chips
Instructions:
Start by preheating the oven to 350 degrees and lining a baking sheet with Parchment paper
In a stand mixer, combine all the ingredients until well mixed
Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes
This makes rolling the dough much easier
Break off small pieces of the dough and roll them into thin logs
Cut the logs so you are left with small cookie balls
These need to be pretty small!
Place the cookie balls onto the baking sheet and bake for about 30 minutes
The dough has a lot of flour so it will hold its shape through baking
Pull them out when the bottoms are brown and they feel decently hard
Allow the cookies to cool and store in a glass jar
Make the cereal with milk like normal!
Copycat Cookie Crisp with Sourdough Discard
Ingredients
- 1/2 Cup Butter
- 1/2 Cup Brown sugar
- 1/2 Cup Sugar
- 1 Egg
- 1/4 Tsp Salt
- 2 Cups Flour
- 1/2 Cup Sourdough discard
- 1/2 Tsp Baking soda
- 1/2 Tsp Vanilla extract
- 1 Cup Mini chocolate chips Or lightly blend regular chocolate chips to break them smaller
Instructions
- Preheat oven to 350 degrees
- Line a baking sheet with parchment paper
- Mix together all ingredients until we'll combined
- Roll pieces into a log shape and cut very small pieces
- These will not melt so shape how you want
- Place onto baking sheet and bake for about 30 minutes
- You want the bottom brown and the top pretty hard and dry
- Allowt the cookies to cool for a few minutes before adding them to a jar
- Eat with milk just like other cereals!
