Homemade Cookie Crisp Cereal

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.

• 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

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).

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!