A surprisingly simple real-food dough is rolled into tiny balls and baked until crispy, creating big bowls of Cookie Crisp inspired cereal. Just like when you were a kid, but gluten-free and guilt-free. And now you can hold a bigger spoon than ever.
After making a big bowl of Birthday Cake Paleo Puffs last week, we knew exactly where we were going next. Straight to DIY Cookie Crisp cereal. Because both the BF and I agree: a big bowl of cereal is only proper if there are 289370 chocolate chips stuffed inside.
The same basic recipe was used here. But we added a smidge of almond extract to the dough. If you're not a fan, feel free to omit. The vanilla is enough to give these babies happy flavor for days.
No one even knows what that means.
And really, all that means is: this recipe is delercious. A big bowl of these almond-and-coconut flour cereal puffs tastes just as good--if not better--than the original (promiseswear). The recipe makes enough for four servings, but you can betchyer arse we slurped our way through two big bowls and ate the entire cookie sheet gone in one sitting.
So good. So much happy flavor.
Give it a try and tag me. I'm just dyin' to hear how many mini cookies you can eat in one sitting. (Answer for us? 827938923748.)
Paleo Chocolate Chip Cookie Cereal Puffs
4 servings | 60 mins total
- 1 cup almond flour
- 1 cup coconut flour
- 1/4 cup raw honey
- 1 egg
- 1 teaspoon baking powder
- 1 Tbsp apple cider vinegar
- 1 Tbsp vanilla or vanilla bean paste
- 2-3 drops almond extract
- 1/4 teaspoon salt
- 1 Tbsp coconut oil (melted)
- 1/4 cup mini chocolate chips (I used Enjoy! Life)
Heat oven to 325ºF.
Mix almond flour, coconut flour, honey, egg, baking powder, vinegar, vanilla, salt and coconut oil together. Stir in chocolate chips, then roll about 1/4 teaspoon of dough into tiny balls. Place on a parchment-lined baking sheet.
Bake for 20 minutes, or until the balls begin to turn golden brown. Allow to cool completely before serving with almond milk.