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5 from 1 vote

Paleo Cookie Crisp Cereal

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
Calories: 484kcal

Ingredients

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.

Nutrition

Calories: 484kcal | Carbohydrates: 30g | Protein: 10g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 151mg | Potassium: 66mg | Fiber: 5g | Sugar: 14g | Vitamin A: 34IU | Vitamin C: 0.4mg | Calcium: 127mg | Iron: 2mg