Small-batch Cookie Crisp Cereal

5 from 1 vote

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Dessert, Snack

Keyword: cereal, chocolate, chocolate chip, cookie cereal, cookie crisp cereal, easy recipes, gluten-free, low sugar, plant-based, small-batch, vegan

Servings: servings

Calories: 160kcal

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!

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!