This post is very special to me because these cookies were inspired by my Grandma Joan. I always think back to my childhood, when she would bake us the most delicious recipes, and these cookies were one of my favourites. I think back then, she didn’t give them much thought- they were just an easy, tasty cookie recipe that worked every time. But to me, they were magic. The thought of putting cereal in cookies was so crazy, because we only ever made classic chocolate chip. But the Special K adds an extra crispy crunch that makes every bite so delicious!
Although her recipe wasn’t vegan, it was actually very easy to veganize! Basically, I just swapped regular margarine for vegan margarine (Becel brand), nondairy milk for dairy milk, and omitted the egg!
My grandma Joan is one of my favourite people in the world. Her sweet smile, infectious giggle and big hugs are what I always look forward to when I see her. She inspired so much of my love for cooking and baking, which I am forever grateful for! I hope you enjoy these cookies as much as we do.
Taking the classic chocolate chip cookie up a notch with Special K cereal, which adds a delicious crispy texture in every bite!
1/2 cup vegan margarine
2/3 cup brown sugar, lightly packed
1 tbsp nondairy milk like oat or soy
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cups Special K, cornflakes or similar flaked cereal (I did a mix of cornflakes and special K)
1/2 cup semi-sweet dairy-free chocolate chips
Preheat oven to 375 F. Line a baking sheet with parchment paper.
In a mixing bowl, cream together margarine and brown sugar until light and fluffy. Add the milk and vanilla and stir to combine.
Add the flour, baking soda and salt and stir to combine. Add the cereal and chocolate chips and mix carefully to combine, trying not to break up the cereal too much (some pieces will crack, which is totally okay).
Use a cookie scoop to scoop 1 or 2 tbsp of dough into balls. I like to make large cookies, so I use 2 tbsp of cookie dough for each one. Space them out on the cookie sheet with a few inches in between to spread. If using 1 tbsp of dough, bake 9 minutes, until golden. If using 2 tbsp of dough for each cookie, bake 11 minutes, until golden. Remove from the oven and bang the pan on the counter 1-2 times to help flatten the cookies slightly.
Let sit a few minutes on the pan before transferring to a wire cooling rack. Store in an airtight container at room temperature up to 5 day.
If using 1 tbsp of dough for each cookie, you will get 18 cookies.
If using 2 tbsp of dough for each cookie, you will get 9 cookies.
Hi there! We are Liv and Greg - creators of "Greg's Vegan Gourmet" and “Liv B” - the food blog for people who want quick and accessible plant-based recipes, without sacrificing taste or convenience.
With mouth-watering photos and videos that inspire to embrace good food, you'll want to try it all - and come back for seconds!
When we’re not cooking, you might find us walking our two big dogs Willa and Hazel, or travelling to find the best food from all over the world.
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