How To Make Cookie Crisp
Crunchy and sweet, this cookie crisp recipe brightens up your morning with its tiny chocolate chip cookie cereal that’s made healthier with some flax meal.
Serves:
Ingredients
- 1¾cupsall-purpose flour
- ½cupwheat germ
- ¼cupflax meal
- 1tspbaking soda
- ½tspsalt
- ½cupcoconut oil,not melted
- ½cupbutter
- ¾cupbrown sugar
- ¼cupgranulated sugar
- 2eggs
- 1½tsppure vanilla extract
- 2cupsmini chocolate chips
Instructions
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Preheat oven to 350 degrees F. Line baking trays with parchment paper and set aside.
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Whisk the flour, wheat germ, flaxseed, baking soda and salt in a bowl.
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In a large bowl, with a handheld electric mixer or in the bowl of a standing mixer fitted with the flat beater, mix together the coconut oil and butter.
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Blend in the brown sugar and granulated sugar. Beat in the eggs and vanilla extract.
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Gradually mix in the dry ingredients. Stir in the chocolate chips.
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Scoop some dough into a disposable decorating bag or freezer-safe Ziploc bag and close tightly with a rubber band. Snip 1-inch from the tip and pipe dollops of dough, ¾-inch across, on the baking tray.
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Bake each tray for 10 to 15 minutes until golden brown. Let cool.
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Serve in bowls of milk, if desired. Enjoy!
Nutrition
- Calories: 284.65kcal
- Fat: 16.16g
- Saturated Fat: 10.62g
- Trans Fat: 0.22g
- Monounsaturated Fat: 1.78g
- Polyunsaturated Fat: 1.12g
- Carbohydrates: 32.07g
- Fiber: 1.76g
- Sugar: 20.86g
- Protein: 3.66g
- Cholesterol: 30.05mg
- Sodium: 137.80mg
- Calcium: 40.46mg
- Potassium: 66.17mg
- Iron: 1.15mg
- Vitamin A: 43.52µg
- Vitamin C: 0.14mg
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