What is better than eating dessert for breakfast? Eating healthy dessert for breakfast! This snickerdoodle cookie cereal is completely gluten free, vegan, and made with whole ingredients. There are so many cereals on the market that have lines and lines of ingredients on the nutrition label. I always try to avoid processed foods that contain ingredients that I have no idea what they are. That is why I always default to making my own cereal or buying brands that I trust like Lovebird Cereal.
When these cookies are mixed with milk and you scoop some in your mouth, they immediately melt in your mouth. Something about almond flour and milk make a soft magical texture. I coated my cookies in a light dusting of coconut sugar and cinnamon. However if you want to keep the sugar content low you can always dust with just cinnamon. There are also a bunch of different variation you can make like peanut butter (Recces Puff), chocolate chip (Cookie Crisp), or oatmeal raisin. So many options!
Key ingredients for snickerdoodle cookie cereal
- Almond flour
- I love using almond flour for any cookie recipe. It keeps them super soft, and when it is mixed with milk they melt in your mouth!
- Almond butter
- I used almond butter as the main combining ingredient. You can also use cashew butter or peanut butter.
- Maple syrup
- I love using maple syrup as a sweetener because it helps bind the cookies together. Agave nectar and honey will work well too.
- Cinnamon
- This is a must for dusting over each individual cookie before baking.
- Coconut sugar
- This is optional but I highly recommend! You can leave it out if you want less sugar added!
Snickerdoodle Cookie Cereal
Ingredients
- 1 cup almond flour
- ¾ cup almond butter or any nut/ seed butter
- ¼ tbsp maple syrup
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ tsp baking powder
Cinnamon sugar coating
- 2 tsp cinnamon
- 1 tbsp coconut sugar
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, whisk together the almond butter, maple syrup, and vanilla extract.
- Then add the almond flour, salt, baking powder, and cinnamon. Fold the dry ingredient in with the wet until everything is well combined.
- Take about 1 tsp of the dough and roll into a ball shape. Continue this step until all the dough is gone. This step might be tedious, but it is so worth it.
- Transfer all the dough balls to a zip lock bag, then pour in you cinnamon and coconut sugar. Shake the bag around until all the balls are coated.
- Pour the dough ball onto a lined baking sheet, and bake at 350F for 8 minutes.
- Allow for the cookies to cool, and then serve with come almond milk! You can store this in the fridge for 1-2 weeks.
