Cookie Crisp Cereal! (Gluten and Dairy Free) (Edit recipe)

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Taking you right down memory lane with your favorite childhood breakfast! Except this one is naturally sweetened with no refined sugar, it's gluten and dairy free, and has a protein boost, too!

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PREP TIME

15 minutes

COOK TIME

9 minutes

INGREDIENTS

Serves: 6

Ingredients

2 cups Almond Flour, Do not pack
.25 cup Arrowroot Flour
.25 cup Vanilla Protein Powder
.25 cup Pure Maple Syrup, +2 additional tbsp
1 tsp Pure Vanilla Extract
.33 cup Almond Milk, Any milk should work
2 Tbsp Coconut Oil, Softened
.25 cup Semi-Sweet Mini Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk dry ingredients together
Add in wet ingredients and combine until smooth (If too wet / sticky to roll into dough balls then add a bit more flour or protein powder)
fold in chocolate chips
roll into mini balls and flatten
place on parchment paper lined baking sheet
bake at 350 for 8-9 minutes
allow to cool completely on pan before enjoying
These taste delicious right out of the oven, but soften up when milk's poured overtop too, making for the most delicious healthier breakfast cereal!

Notes

Makes approx 4-6 bowlfuls

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	243
Fat:	13 g
Carbohydrates:	24 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	54 mg
Fiber:	3 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.

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