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, milk, 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