Do you know the ingredients in the original Cookie Crisp Cereal?
Cereal Grains (Whole Grain Wheat (35%), Maize Semolina (28%), Wheat Flour), Sugar, Glucose Syrup, Wheat Starch, Brown Sugar, Sunflower Oil, Vitamins and Minerals (Calcium, Niacin, Pantothenic Acid, Iron, Vitamin D, Folic Acid, Vitamin B6, Riboflavin), Fat-Reduced Cocoa Powder (1.2%), Icing Sugar (with Anti-caking Agent: Starch), Salt, Cocoa Powder (0.5%), Raising Agent: Sodium Bicarbonate, Natural Flavouring, Antioxidant: Tocopherols.
I’m all about eating cookies for breakfast! But not so much about eating tons of sugar and glucose syrup (mmmm). Well now you can have your cookie and eat ’em too! Honestly, I think these are the perfect snack without milk or even as a smoothie topping! Cookie Crisp smoothie anyone?
• Keto Friendly
• Candida Diet Friendly
• Nut Free
• Coconut Free
• Corn Free
• Sugar Free
• Egg Free
• High Protein
You will be making batches of these healthy Cookie Crisps weekly (because your kids will be begging for them on the regular just as much as the inner kid in you!)
3 scoops of my Probiotic Vanilla Protein Powder
2 scoops Further Food gelatin (15% off: lilsipper)
1/2 cup nut butter
1/4 cup hot water
Unsweetened chocolate chopped into tiny pieces (I used THIS chocolate – 15% off: lilsipper15)
1 tsp cinnamon
1-2 tsp sea salt
1. Pre-heat oven to 350 F
2. Mix my protein and gelatin in a bowl, then add tahini, hot water, and any optional ingredients (if using) and mix until a dough forms. Then add chocolate pieces.
2. Roll into tiny balls and press flat on a baking sheet lined with parchment paper. Bake for 9-10 minutes and allow to cool completely (very important to let cool). Store in an airtight container in fridge (they taste amazing frozen too!)
Be sure to tag @lilsipper so I can see all your re-makes! See ya on the gram!