cereal milk and cookies (vegan)!

cereal milk

You know that amazing last sip of milk at the bottom of your bowl of cereal? It’s that last bit of milk that you tip the whole bowl to your face in order to taste the heavenly concentration of magical creamy milk infused with cereal flavor. Well imagine that elusive last sip but multiplied by 100, because you get to drink a whole glass of it! Welcome to the land of cereal milk. <3 Cereal milk was first made big by Christina Tosi at Milk Bar in NYC. They literally sell this by the bottle at their stores! And what better way to enjoy your homemade cereal milk than with COOKIES MADE WITH CEREAL MILK?! WHAT?! Inception… Cereal milk cookies dipped in cereal milk. Oh yes, we are going there. It’s a delicious and magical place to be. And to go the extra mile, you can also make these bad boys vegan. Yup, Vegan Cereal Milk and Cereal Milk Cookies. Boom.

Pro Tip: If you’re using corn flakes, toast them spread out on a baking sheet in the oven at 300°F for 15 minutes. Let the toasted corn flakes cool completely before soaking them in the milk. This will bring out that delicious sweet-and-salty-and-corny flavor. But you generally don’t need to do this toasting step with sugary cereals like cinnamon toast crunch, fruit loops, cocoa puffs, etc.

The world’s biggest serving of cereal right there! 😉 Yummm, it’s so tempting to just grab a spoon and dig in. But your patience will pay off, my friends!

Pro Tip: You can use the back of a spoon to smoosh the cereal down to get as much milk out. But be careful not to smoosh too hard, because the cereal is pretty soft (soggy) after their 20 minute milk bath, and you don’t want it to push through the strainer into your precious and pure cereal milk.

Are you excited!? In just a short amount of time, you can have yourself a big plate of warm ooey gooey cookies loaded with chocolate chips and oats to dip into and sip with your bomb-diggity cereal milk.
I made my cereal milk of corn flakes and oat milk. The sweet and chewy cookies go so deliciously well in the cold salty-sweet cereal milk. Mmhmm. I’m pretty sure heaven is made of rivers and lagoons of cereal milk. Because this is truly divine.

Pro Tip: For plumper & chewier cookies, after you shape your cookie dough into balls on a baking sheet, pop them in the freezer for about 15 minutes. This will help them keep a rounder shape during baking and the center will be chewy and gooey and oh-so-delicious.

vegan cereal milk and cookies

what the heck:

CEREAL MILK
– 4 cups oat milk
– 3 cups of your favorite cereal

COOKIES
– 1 ½ cups all-purpose flour or gluten-free baking flour blend
– ½ tsp baking soda
– ¼ tsp sea salt
– ½ cup butter or vegan butter, softened to room temperature
– ½ cup brown sugar, packed
– ½ cup cane sugar
– 2 tsp vanilla extract
– 3 Tbsp cereal milk
– ¾ cup chocolate chips
– ¾ cup rolled oats

how the heck:

CEREAL MILK
– Pour the oat milk and cereal into a large jar or pitcher. Swirl it around and let it soak on the counter for about 20 minutes, while you begin preparing your cookies.

COOKIES
– Preheat oven to 350°F.
– Combine the flour, baking soda and salt in a small mixing bowl. Set aside.
– In a separate mixing bowl, beat the soft butter with the sugars until it is creamy.
– Strain the oat milk, which is now cereal milk and infused with the flavor of your cereal, into a bowl or large pitcher.
– Add in the vanilla extract and cereal milk to the butter and sugar and mix until it is creamy again and becomes fluffy.
– Mix in the flour blend and stir with a spoon by hand until it’s just combined and you don’t see any more dry flour.
– Stir in the chocolate chips and the oats.
– Scoop the cookie dough and shape into balls. Place them about 2 inches apart on a baking sheet lined with parchment paper.
– Bake for about 10 minutes, until the edges are golden but the center is still soft. Cool on a wire rack.
– Pour yourself a tall glass of your homemade cereal milk and use it to dunk your cookies or just sip alongside your sweet treat. YUMMM.

cereal milk and cookies (vegan)

Dip these ooey-gooey-chewy vegan chocolate chip cookies into cereal milk, which is oat milk infused with sweet and salty corn flakes. YUM!
Prep Time 25 mins
Cook Time 10 mins
Course Dessert
Servings 12 cookies

Ingredients
  

CEREAL MILK

  • 4 cups oat milk
  • 3 cups your favorite cereal (fruit loops, cocoa puffs, corn flakes, cinnamon toast crunch, etc.)

COOKIES

  • 1 ½ cups all-purpose flour or gluten-free baking flour blend
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup butter or vegan butter, softened to room temperature
  • ½ cup brown sugar, packed
  • ½ cup cane sugar
  • 2 tsp vanilla extract
  • 3 Tbsp cereal milk
  • ¾ cup chocolate chips
  • ¾ cup rolled oats

Instructions
 

CEREAL MILK

  • Pour the oat milk and cereal into a large jar or pitcher. Swirl it around and let it soak on the counter for about 20 minutes, while you begin preparing your cookies.

COOKIES

  • Preheat oven to 350°F.
  • In a small mixing bowl, combine the flour, baking soda and salt in a small mixing bowl.
  • In a separate mixing bowl, beat the soft butter with the sugars until it is creamy.
  • Strain the oat milk, which is now cereal milk and infused with the flavor of your cereal, into a bowl or large pitcher.
  • Add in the vanilla extract and cereal milk to the butter and sugar and mix until it is creamy again and becomes fluffy.
  • Mix in the flour blend and stir with a spoon by hand until it's just combined and you don't see any more dry flour.
  • Stir in the chocolate chips and the oats.
  • Scoop the cookie dough and shape into balls. Place them about 2 inches apart on a baking sheet lined with parchment paper.
  • Bake for about 10 minutes, until the edges are golden but the center is still soft. Cool on a wire rack.
  • Pour yourself a tall glass of your homemade cereal milk and use it to dunk your cookies or just sip alongside your sweet treat.
Keyword cereal, cereal and milk, chocolate, chocolate chip cookies, cookies, dairy free, gluten free, oat, vegan

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