Tuesday, March 12, 2013

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.

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