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5 from 1 vote

Mini-batch Gingerbread Cookie Cereal

A fun twist on cereal that will make a Christmas week yogurt bowl breakfast into a party.
Prep Time10 minutes
Cook Time10 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: cereal, christmas, cookies, easy recipes, gingerbread, gluten-free, holidays, low sugar, mini-batch, plant-based, single-serving, small-batch, vegan
Servings: 2 servings
Calories: 146kcal

Ingredients

  • 1 tbsp coconut oil (15 g⁣)
  • 2 tsp molasses (14 g⁣)
  • 1 tsp maple syrup (7 g⁣)
  • 1/4 cup flour, gf all purpose if desired (30 g)⁣
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • pinch of ginger and salt

Instructions

  • Preheat oven to 350F and line a cookie sheet with parchment.
  • In a mug melt coconut oil and mix with molasses and maple syrup.⁣
  • In a cereal bowl whisk together the rest.⁣
  • Combine the two, roll the dough out, cut mini cookies, bake 10 min. ⁣
  • Cool and decorate with store bought cookie icing.
  • Use as you would cereal. YUM!

Nutrition

Serving: 1 serving | Calories: 146kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 56mg | Potassium: 128mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 52mg | Iron: 1mg