Here’s small-batch nutritious cookie crisp cereal you can throw in the oven in under 10 minutes using simple ingredients that I’ll bet you already have.
Remember the homemade cookie cereal craze that happened on social media during the pandemic?
What kept me from giving it a try was the breaking and rolling and shaping (or, worse, piping!) of the tiny round pieces of cereal.
That is insanity, even for a small-batch. Sorry to put this visual in your head but as a busy full time employed parent, I have on occasion brushed my teeth while on the toilet.
So, it wasn’t gonna happen that way. But then I realized my taste buds and my tummy don’t care if my cereal entered my system in round form or square form.
And cookie crisp square cereal was born. As we all predicted, it tasted amazing and hit the exact same spot.
I actually prefer sprinkling it on top of my yogurt as a crunchy component rather than eating it with milk cereal-style but you do what you prefer. I guarantee it will be great.
Recipe inspired by my homemade small-batch cinnamon toast crunch.
Let me know if you give this technique a try!
Small-batch Cookie Crisp Cereal
Equipment
- Cookie sheet or any tray
Ingredients
- 1 tbsp coconut oil (15 g)
- 2 tbsp nut/seed butter (32 g)
- 2 tbsp maple syrup (42 g)
- 1/2 cup flour (60 g) gf all purpose if desired
- 1/2 tsp baking powder
- 2 tbsp chocolate chips (28 g)
Instructions
- Preheat oven to 350F. Chop your chocolate chips small if they're not mini chips.
- In a medium bowl melt coconut oil (I use the microwave). Blend with syrup, nut butter, drop of vanilla and a pinch of salt.
- Add flour, baking powder to the wet ingredients and mix, stopping as soon as a non-sticky dough forms. If the dough is still wet, add a bit more flour, if it gets too dry and crumbly, add a drop of water and mix. Fold in chocolate chips.
- Place the dough between two pieces of parchment and roll it out about 1/8 inch thick. You might want to use additional flour for dusting to aid with the rolling.
- Use a knife or pizza cutter (link to mine in recipe notes) to cut the dough into tiny squares. Transfer as is on the cookie sheet (no need to separate the individual cereal pieces, because what are we, nuts?).
- Bake for 15-17 minutes until golden around the edges. Remove from the oven and let your cereal cool completely (they will get dryer and crunchier as they sit) before attempting to break apart.
- Store in a sealed container (you can refrigerate for longer shelf life too) and enjoy!
Notes
- You can mix in nuts and seeds instead of some of the chocolate to improve the nutritional content, would be so good!
- Here’s a link to the pizza cutter wheel I use and love!