Rip's Big Bowl Cookies
I was craving cookies today and was dreaming about making my Farshin' Amazing Cookies during my commute home. When I finally got home, I discovered I had no oats in my pantry (blast!). I did however, have a fresh box of Rip's Big Bowl Cereal, and I thought that would be a really interesting substitute to use instead of plane old oats. It worked out great, and I can now enjoy these cookies as a quick power breakfast for the next couple days too! Rip's Big Bowl comes in a few varieties - Triple Berry and Banana Walnut are my personal favorite. For this recipe, I used Triple Berry.
Rip's Big Bowl Cookies
by Sarah Farsh March 12, 2013
- 2 cups Rip's Big Bowl - Engine 2 cereal
- 1/4 cup dried shredded coconut, unsweetened
- 1 large handfull raisins
- 1 1/2 cup unsweetened flax milk, or non dairy milk of choice
- 1/2 cup stone ground, whole wheat flour
- 1/4 cup chia seeds
- 1 tsp baking powder
- 2 tbsp freshly ground almond butter
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
Preheat oven to 350 degrees. In a large bowl, mix together cereal, coconut, raisins, flour, chia seeds, baking powder and cinamon. Add flax milk, almond butter, maple syrup and vanilla extract - mix well. Scoop cookie batter onto a non stick or lightly greased cookie sheet - about 2 tbsp batter per cookie. Feel free to use your hands to mold the cookies - they won't change shape much in the oven. Cook for 15-20min. Let cool for a few minutes before removing off cookie sheet. Keep refrigerated.
