My cousin has been asking me to make some good, healthy, cereal. My first thought was to make Reese’s puffs, but the thought of all those little puffs was a little overwhelming at the time. So, here we are with our Cookie Crisp instead.
What I did was roll out a THOUSAND tiny little dough balls, then press them down with a spatula to make miniature cookies. Takes way too long and is sticky. Soooo, you should definitely follow the instructions and just roll it all out and use a small cookie cutter!! SO…MUCH…EASIER!!!
It took a while but I made it. Then had the bright idea of using a little cookie cutter instead. (If you don’t have one you can purchase one using the link above.) I am horrible about following instructions, so I understand if you miss it once, but I wrote it on here and the instructions. So if you miss it twice, then you deserve to roll out all those little dough balls!! Haha!!
They are pretty cute tho…aren’t they?! They’re the perfect size for those little ones in your life! I don’t know about you, but there’s a lotta them in mine. Nieces and nephews, cousins, and friend’s kids. This would be a great cereal for them too!! Not loaded with sugar, but still delish and fun!
Do you know how hard it is to take pictures of food without swiping some?? With it this close to MA FACE?!?!? Difficult LEVEL 1,000!! Especially if you’re like me, and are thinking about what you’re gonna eat for lunch and dinner, while you’re still eating breakfast. I get excited about food…not gonna lie. I even do a foodie dance when I’m eating!
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Healthy Cookie Crisp Cereal
Ingredients
- 1/2 cup Coconut Oil (Softened)
- 1/4 cup Maple Syrup
- 1 Large egg (room temp)
- 1 tsp Pure Vanilla Extract (I used McCormick)
- 1 & 1/2 cup Almond Flour (I Used Blue Diamond)
- 1/2 cup Oat Flour (I ground Old-Fashioned Oats)
- 1/4 tsp Salt (I used Himalayan)
- 1/2 tsp Baking Soda
- 2 85% Moser Roth Chocolate Bars (Chopped)
Instructions
- Preheat the oven to 375 F. Line 2 Baking Sheets with parchment paper.
- In your food processer (I used my ninja blender on dough setting) mix the coconut oil and maple syrup until combined. Then add the egg and vanilla and mix again.
- Add the almond flour, oat flour, salt, and baking soda. When fully mixed, stir in chocolate chunks.
- On a flour surface, roll out the dough and cut out half-dollar sized cookies with a cookie cutter. Place them on the baking sheets about 1 inch apart.
- Bake for 12 minutes and let cool completely on the cookie sheets. You want them to be a bit crunchy for when you mix the milk with them.
- Store on your counter in an airtight container. If they last longer then a week, go ahead and refrigerate them!!
- Enjoy with milk for cereal, or on oatmeal, or even my themselves for a snack/dessert!
These sound so easy (even if you have to cookie-cut thousands of them…) and look sooo goooood!! I’ll definitely be trying these 😍
They are pretty easy! Especially when you don’t roll them all out! Let me know how they turn out!!