This Paleo Cookie Crisp Cereal is a healthy re-make of the popular kids breakfast. Made with wholesome ingredients, naturally sweetened and so delicious! This will become a family favorite!
This is a fun breakfast on occasion or for a special day. It's way better than the store bought version and the protein and healthy fats will help keep you full longer. If you're making this for your kids you will score some major cool-parent points!
I loved Cookie Crisp as a child, but I think this version is actually better. It was good, but it didn't have that exact cookie taste. These do! They are crunchy, sweet, and studded with actually chocolate chips- not fake brown specs.
Making Homemade Cookie Crisp
These cookies are super easy to make! The dough is mixed up quickly, all by hand in just minutes. Yes, rolling them in tiny balls is a little time consuming, but totally worth it. It makes a lot of cookies, around 150 if I remember correctly (I should have written it down) so enough to last quite a few days.
Storing Cookie Crisp
This not only makes a great breakfast, they are also good to snack on. They stay crispy so they can be thrown in a bag and enjoyed on the go if needed. They stay good up to a week in an airtight container at room temperature- after that it's best to refrigerate them.
You will love this paleo cookie crisp cereal because it is crunchy, sweet, made with healthy ingredients, and so delicious! Here are a couple other paleo cereal recipes you will like: Paleo Crunchy Cinnamon Toast Squares and Paleo Cracklin Oat Bran.
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Paleo Cookie Crisp Cereal
Ingredients
- ½ cup coconut oil, room temperature
- ¼ cup maple syrup
- 1 large large egg, room temperature
- 1 teaspoon vanilla
- 1 ½ cups almond flour
- ½ cup cassava flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup dairy free chocolate chips
Instructions
- Preheat oven to 375° and line 2 sheet trays with parchment paper; set aside.
- In a large bowl, combine coconut oil and maple syrup. Stir until completely mixed. Add in the egg and vanilla and stir again until combined.
- Add in the almond flour, cassava flour, salt, and baking soda. Stir until evenly mixed and no dry spots remain. Fold in the chocolate chips.
- Using a ½ teaspoon, make balls and roll between your palms. Place them about 1 inch apart on the sheet tray. Press slightly down and bake for 12 minutes, until they start to brown around the edges.
- Repeat with the rest of the dough on the second sheet tray. Remove from oven and cool completely.
- Store in an airtight container up to a week. After that, store them in the fridge.
Samantha says
These look great! My sister is allergic to coconuts, is there anything I could substitute for the coconut oil? I've heard either ghee or avocado oil would work but I'm not sure when to use which and how much. Also for other recipes that use coconut flour do you think it would turn out the same if I used the same amount of almond flour? Thank you for your help! I can't wait to try this recipe 🙂
Jessica DeMay says
Hi Samantha- I would recommend using ghee for this recipe. It would be the same amount. Unfortunately coconut flour can't be replaced in the same amount. It's a very dry flour so very little is needed. If a recipe calls for 1/4 cup coconut flour you would need around 3/4 cup almond flour to replace it. I hope that helps and I hope you try this cereal.
Samantha says
Thanks! I’ll be attempting to make these sometime next week once I buy cassava flour haha
Jessica DeMay says
Great! I hope you love them!
Mikaela says
I loved Cookie Crisp as a kid, too! I'm going to make this recipe for myself since I don't have kids.
Jessica DeMay says
Perfect! You definitely don't have to have kids to make this or enjoy it! Who doesn't love cookies for breakfast? 🙂 Hope you love it, Mikaela!
SUSAN FRIAR says
Is there something I can substitute for cassava flour? The look great..
Jessica DeMay says
Hi Susan- you may be able to use arrowroot or tapioca flour, but I haven't tried it to say for sure. Is there a reason you don't want to use the cassava flour? It's very affordable and great in so many recipes.
Susan Friar says
I gather you have to start with a small amount of cassava flour if you have a sensitive system as I do.
Jessica DeMay says
Hi Susan- cassava flour isn't hard on your stomach. Have you had bad luck with it in the past? The amount in this recipe should be fine. Hope you try them!