Homemade Cookie Cereal
This homemade cookie cereal recipe is your excuse to have cookies for breakfast! Made with wholesome ingredients and in just 10 minutes.
Servings 8 servings
Calories 198kcal
Ingredients
- 2 cups blanched almond flour
- 1/4 cup arrowroot starch can use tapioca starch or cornstarch
- 1 teaspoon baking powder
- 6 tablespoon maple syrup can use agave nectar
- 2 tablespoon coconut oil softened, not melted
- 1 teaspoon vanilla extract
- 1/3 cup milk of choice * See notes
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 180C/350F. Line two baking trays with parchment paper and set aside.
- In a large mixing bowl, add your almond flour, arrowroot flour and baking powder and mix well. Add your maple syrup, coconut oil and vanilla extract and mix until just combined. Using a rubber spatula, fold through your chocolate chips.
- Using your hands, form tiny balls of dough, around 1/4 of an inch in size. Place on the lined baking trays and press each one into a cookie shape. Bake for 7-10 minutes, until golden on the edges.
- Remove from the oven and allow to cool on the pans completely, before enjoying with milk or storing for later.
Notes
- Tips: See my recipe tips above for making the best cookie cereal.
- Milk: You may need to add more for a smoother batter. I used unsweetened almond milk.
- Leftovers: Keep in an airtight container for up to 2 weeks.
Nutrition
Serving: 1serving | Calories: 198kcal | Carbohydrates: 17g | Protein: 6g | Fat: 19g | Sodium: 76mg | Potassium: 34mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 2mg | NET CARBS: 14g