Description
Our Homemade Cookie Crisp Cereal is crunchy, chocolatey, delicious, and WAY better than the original! It's made with maple syrup instead of regular sugar so it's not overly sweet like most cereals. Plus, it only takes 10 minutes in the oven!
This recipe is part of our Better Than Store-Bought series, where we share homemade versions of your favorite store-bought snacks, meals and more.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup oat flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup mini chocolate chips, chopped
Instructions
- Preheat the oven to 350˚F / 175˚C.
- To a small bowl, add the all-purpose and oat flour, corn starch, baking powder, and salt. Whisk to combine until fully incorporated, and set aside.
- To a larger mixing bowl, add the melted butter, maple syrup, vanilla, and egg. Whisk to combine until fully incorporated.
- Add the dry ingredients into the wet in two batches, fully combining between additions until no dry streaks remain in the batter.
- Fold in the chopped chocolate chips.
- Transfer the dough to a piping bag fitted with a 2A size piping tip. You can also use a plastic zip-top bag to pipe the cookies, and cut the tip a little smaller than 1/2 inch.
- Pipe small circles about the size of a dime onto a parchment lined cookie sheet. The cookies don't spread much, so they can be close together.
- Bake for 5-8 minutes, until they're golden on the bottom and around the edges.
- Remove from the oven and let them cool on the pan. They'll crisp up more as they cool.
- Enjoy by the handful, or in a bowl with milk!
Notes
It's challenging to get them quite as crisp as commercially produced cereal, so to prevent sogginess, just have a small quantity and refill your bowl as desired.
The batter is pretty sticky, so to avoid the parchment lifting off the sheet every time you add a bit of batter, you'll want to spray your sheet pan with cooking oil before putting the parchment down. Alternatively, you can pipe out a little bit of batter in the corners and the center of the sheet pan before putting down the parchment paper.
These are pretty small, so they cook really quickly. You'll want to check in on them after about 5 minutes, but we found they were perfect after about 8 minutes. The bake time will really depend on exactly how large you pipe them, so look out for golden brown bottoms/edges to know when they're done.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Better Than Store Bought, Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 296
- Sugar: 19.1 g
- Sodium: 94.5 mg
- Fat: 13.6 g
- Carbohydrates: 40.3 g
- Fiber: 1.1 g
- Protein: 3.7 g