Homemade Cookie Crisp Cereal

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This cookie cereal recipe is made with 6 simple ingredients you likely have on hand. It’s egg-free and can be enjoyed with milk or as is for a sweet snack your little ones won’t be able to resist!

Homemade cooke cereal served with berries.

Cookies for breakfast? Yes, please! I remember walking through the cereal aisle as a kid and seeing boxes of Cookie Crisps on the shelf. My face always lit up at the idea of a big bowl of cookies with milk and the apple doesn’t fall far from the tree because my boys are cookie lovers just like their Mama. I wanted to create a simple homemade version for my boys and came up with this 6-ingredient homemade cookie cereal. Get your little ones involved in piping out the mixture for the mini cookie shapes and it’ll be a fun snacktivity they’ll be sure to love.

If you love this cookie cereal recipe, be sure to try out some of my other homemade cereal recipes like these homemade cocoa puffs and this homemade cinnamon toast crunch.

What You’ll Need

Here is what you’ll need for this easy cookie cereal recipe:

Ingredients to make homemade cookie cereal.
  • All-Purpose Flour: Great for a lighter texture and smoother dough.
  • Maple Syrup: The main source of sweetness for this cereal. I like to use the Kirkland brand organic maple syrup from Costco or this pure Vermont maple syrup.
  • Almond Butter: Adds flavor and moisture to the dough. Make sure to use natural almond butter with only almonds (or almonds and salt) as the ingredients.
  • Vanilla Extract: For added flavor and subtle sweetness to the cookies.
  • Milk: For added moisture in the dough. Feel free to use any type of milk.
  • Chopped Chocolate: I like to use chopped chocolate so that it mixes well into the dough mixture. Mini chocolate chips will also work but avoid using full-sized chocolate chips since they will be too big for the mini cookie bites.

See the recipe card below for full information on ingredients and quantities.

Ingredient Substitutions & Additions

  • Almond butter: The almond butter may be replaced with another natural nut butter like peanut butter. I find that almond butter is less pronounced than peanut butter. For a nut-free version, swap it with a seed-based butter like sunflower butter or granola butter.
  • All-Purpose Flour: This may be replaced with a different type of flour like white whole wheat flour or a gluten-free flour blend. If using white whole wheat, start with a smaller amount as white whole wheat flour absorbs moisture differently than all-purpose.
  • Milk: The milk may be replaced with dairy-free milk or water to make this cereal dairy-free.

Step By Step Instructions

Steps to make homemade cookie cereal.

STEP 1: Add the flour, almond butter, maple syrup, milk, and vanilla extract to a bowl and mix until well combined into a thick, sticky mixture (Images 1 & 2). If the mixture seems too thick, add in a tiny bit more milk.

STEP 2: Add the chopped chocolate to the bowl and mix until combined (Images 3 & 4).

Steps to make homemade cookie cereal.

STEP 3: Pour the mixture into a piping bag or ziploc bag with the corner tip cut off (Image 5).

STEP 4: Pipe small dime-sized circles onto a parchment paper-lined pan. You should be able to fill two pans with this mixture (Image 6).

STEP 5: Bake the mini cookies for 13 to 15 minutes, or until the edges are lightly browned. Let them cool completely before serving. They will be soft at first right out of the oven but will firm up as they cool. Serve with milk or enjoy as is!

Storage Instructions

Once cooled, store the homemade cookie crisps in an airtight container at room temperature for up to 5 days. They will be crunchy at first but will get softer in texture once stored.

Homemade cooke cereal served with milk and berries.

Tips For Success

  • Be sure to check on the cereal at the 13-minute mark and remove them from the oven once the edges are lightly brown so that they do not burn. Carefully flip one of the mini cookies over to check the color. They will be soft at first but will firm up as they cool.
  • If the dough seems too dry, add a very small amount of milk, but be careful not to add too much so that the mixture becomes too moist.
  • Natural almond butter or peanut butter works best for this recipe since it contains natural oils from the nuts which help add moisture to the dough. You want the nut butter to be drippy in texture.
  • Make sure to use finely chopped chocolate chips so that large chunks don’t get stuck in the piping bag, making it difficult to pipe out the small circles.
Homemade cooke cereal served with berries.

Recipe FAQs

Can I make my cookies bigger in size?

Yes! You can pipe out larger circles if you’d like but if making larger cookies, you will need to increase the total bake time to ensure they cook through.

Can I use mini chocolate chips instead of chopped chocolate?

Mini chocolate chips may work but pieces may occasionally get stuck in the piping bag when trying to pipe out small holes. You can give chocolate chips a quick chop before mixing them into the batter to make the circles easier to pipe.

Other Breakfast Treats You’ll Love

If you tried this Cookie Cereal Recipe please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

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Homemade cooke cereal served with berries.
5 from 6 votes
This cookie cereal recipe is made with 6 simple ingredients you likely have on hand. It's egg-free, and dairy-free and can be enjoyed with milk or as is for a sweet snack your little ones won't be able to resist!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings

Ingredients 

  • ½ cup all purpose flour
  • ¼ cup natural almond butter or peanut butter, make sure to use the drippy kind
  • ¼ cup pure maple syrup
  • 2 tbsp milk
  • ½ tsp vanilla extract
  • 3 tbsp finely chopped chocolate

Instructions 

  • Preheat the oven to 325 degrees F (163 degrees C).
  • Add the flour, almond butter, maple syrup, milk, and vanilla extract to a bowl and mix until well combined into a thick, sticky mixture. If the mixture seems too thick, add in a tiny bit more milk.
  • Add the chopped chocolate to the bowl and mix until combined.
  • Pour the mixture into a piping bag or ziploc bag with the corner tip cut off.
  • Pipe small dime-sized circles onto a parchment paper-lined pan. You should be able to fill two pans with this mixture.
  • Bake the mini cookies for 13 to 15 minutes, or until the edges are lightly browned. Let them cool completely before serving. They will be soft at first right out of the oven but will firm up as they cool. Serve with milk or enjoy as is!

Notes

  • Be sure to check on the cereal at the 13-minute mark and remove them from the oven once the edges are lightly brown so that they do not burn. Carefully flip one of the mini cookies over to check the color. They will be soft at first but will firm up as they cool.
  • If the dough seems too dry, add a very small amount of milk, but be careful not to add too much so that the mixture becomes too moist.
  • Natural almond butter or peanut butter works best for this recipe since it contains natural oils from the nuts which help add moisture to the dough. You want the nut butter to be drippy in texture.
  • Make sure to use finely chopped chocolate chips so that large chunks don’t get stuck in the piping bag, making it difficult to pipe out the small circles.

Nutrition

Calories: 179kcal, Carbohydrates: 24g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Cholesterol: 1mg, Sodium: 5mg, Potassium: 158mg, Fiber: 2g, Sugar: 12g, Vitamin A: 10IU, Calcium: 72mg, Iron: 1mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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Recipe Rating




10 Comments

  1. 5 stars
    We made these today – they were an absolute hit! However, wondering what the serving size is for nutrition?
    Thanks!

    1. Hi Mer, I’m so glad that you enjoyed it!😊 One serving calculated from the nutrition facts is 1/4 of a batch of the cereal. I hope that helps!

    1. Hey Amanda! If they’re not crispy after cooling, I’d suggest piping the circles smaller. You want them to be about the size of a dime. You can also try baking for a couple of minutes longer as oven temperatures can vary. I hope that helps!

  2. 5 stars
    All I can say is… WOW. I made these for my toddler but I ended up eating a decent amount before she got any. These are delicious for all ages and such a great quick recipe. I substituted the all purpose flour with sprouted wheat flour so it’s a little bit more grainy but still delicious. Definitely a recipe I will be making again and again.

    1. Hi Amy! I’m so glad to hear that you enjoyed this recipe! Thank you for taking the time to share your feedback!😊

  3. 5 stars
    im from malaysia. thank you for share the recipe. especially with EGG free, as my 2yo daughter alergic to white egg & have eczema. love you.thank you.

    1. Hi Azzah! These can be stored at room temperature in an airtight container for up to 5 days. I hope you like them if you give them a try!😊