Cereal Milk Cookies Recipe

Who says being plant based means missing out on viral baking trends? I've seen these 'cereal milk' cookies all over the internet and they definitely didn't disappoint!

Do you love those milk leftovers at the bottom of your cereal bowl? If so, this is the cookie for you!

These cookies are made with plant milk soaked cereal dough and crispy, baked cereal pieces, and the best part is you can use whatever is your favourite cereal! Cornflakes, Cheerios, chocolate pops, Surreal protein cereals and lots more!

They're thick, chewy and gooey in all the right places and they only take 12 minutes to bake!

This recipe makes six large cookies. You can of course make mini cookies instead if you would like! They will stay fresh for around a week in an airtight container or you can freeze them for longer.

Bake the cookies, leave them to fully cool and then stack them in a food container before freezing. They don't take too long to defrost and they're also delicious slightly warmed in the microwave!

They're dairy free, egg free, nut free and of course completely vegan!

Makes 6 large cookies

Cookie ingredients;

30g cereal of your choosing + extra 60g

50g plant milk

90g vegan block butter

100g soft brown sugar

90g white granulated or caster sugar

180g plain flour

4g baking powder

2g baking soda

1/2 tsp vanilla powder

You will also need; a mixing bowl, mixing spoon, baking tray, baking paper, spoon or ice cream scoop, small bowl, fork

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How to make your cookies;

1. Start by soaking your cereal. Add the 30g cereal and 50g plant milk to a bowl and let it sit for around 20 minutes to soften the cereal pieces

2. Once soaked, roughly mash together with a fork until you have a mushy, milky cereal mixture

3. Pre heat the oven to 180°c and line your baking tray with baking paper

4. Make your cookie dough by adding the vegan butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined

5. Add the flour, baking powder, baking soda and mashed cereal mixture and mix again to make a thick dough

6. Add the remaining 60g of dry cereal and roughly mix again to incorporate

7. Scoop the dough into 6 even balls using a small ice cream scoop or spoon. Each dough ball should weigh around 110-120g

8. Place the cookie dough balls on the baking paper lined tray. Make sure to space them out

9. Bake the cookies for around 10-12 minutes at 180c until lightly golden

10. Remove from the oven and bang the tray firmly on the worktop.  This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre

11. If your cookies have slightly spread, use a large circle cookie cutter to scoot them back into a neat circle

12. Leave the cookies on the tray to cool as the cookies will be very soft to touch while they are hot

13. Once cooled, your cookies are ready to eat!

    
    

Tips & Tricks!

• I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.

• I used Surreal Cereal's high protein Cookies & Cream hoops cereal (gifted), but any cereal will work

• I used soya milk but any plant milk will work

• If your cookies spread a little too much in the oven, while they are still hot, use a large circle cookie cutter to scoot them around the edge and bring them back into a nice circle shape

• For extra crispy cereal pieces, you can lightly toast the dry cereal in the oven before adding it to the cookie dough. This works well for cereals like cornflakes, where the thin pieces may go slightly soggy in the cookie mixture