Cookie Crisp Cereal! (Gluten and Dairy Free)
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!
15 minutes
9 minutes
Difficulty:
Intermediate
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 |
| Calculated per serving. | |
Serves: 6
Ingredients
- 2 cups2 cups2 cups Almond Flour, Do not pack
- .25 cup.25 cup.25 cup Arrowroot Flour
- .25 cup.25 cup.25 cup Vanilla Protein Powder
- .25 cup.25 cup.25 cup Pure Maple Syrup, +2 additional tbsp
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- .33 cup.33 cup.33 cup Almond Milk, Any milk should work
- 2 Tbsp2 Tbsp2 Tbsp Coconut Oil, Softened
- .25 cup.25 cup.25 cup Semi-Sweet Mini Chocolate Chips
Process
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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