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.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Servings servings

Calories 198kcal

Author Arman Liew

Ingredients

2 cups blanched almond flour
1/4 cup arrowroot starch can use tapioca starch
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

US Customary - Metric

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

* You may need to add more for a smoother batter. I used unsweetened almond milk.

TO STORE: Like any breakfast cereal, store this cereal in an airtight container at room temperature for up to 2 weeks.

TO FREEZE: Store a batch in the freezer to enjoy later! Place the leftover cookie crisp cereal in a freezer-friendly container and freeze it for up to 2 months.

Nutrition