Who doesn’t love a good chocolate chip cookie?  I consider myself somewhat of a cookie connoisseur.  I will eat *almost* any flavor and typically have a container of cookies on the counter at the ready……and maybe a backup in the freezer.  I just love cookies!

I kept seeing fun posts on social media of people eating tiny cookies as cereal and thought 1) what a neat idea, and 2) why haven’t I tried this?  I had to get in on the craze and participate in the new tiny cookie cereal trend.  The result is Mini Homemade Chocolate Chip Cereal that led me to one delicious meal!

The recipe can be found here.

Start by preheating the oven to 350 degrees F and lining 2 baking sheets with parchment paper.

In a large bowl, whisk together the dry ingredients; almond flour, baking powder, and salt.

Add the vanilla extract, maple syrup, and almond butter, and stir to combine.

Add the chocolate chips and stir to incorporate.  I like to use mini chocolate chips because you are making mini cookies but use whatever you have on hand or that’s available at your local store.  You could even substitute butterscotch chips or M&M’s.

Place the dough on a piece of parchment paper.  Then place another piece of parchment paper (of equal size) on top.  Use a rolling pin to flatten the dough to about ¼-inch thick.  The parchment paper prevents the dough from sticking too much and makes it easier to work with.

Use a small cookie cutter that is about ½-inch in size, to cut out the mini cookies.  If you don’t have a cookie cutter that small, get creative with what you do have.  Perhaps use a shot glass to make indents, use a knife and draw circles using freehand, use the tiny screw cap from a water bottle, etc.  Just make sure you are using something small enough to have bite-sized cookies.  I used an apple corer to get the ideal size for my cookies.

Place the cookies on the prepared baking sheets.  Make sure to leave a small amount of space between each cookie.

You should have enough dough for about 150 – 200 mini cookies, depending on how much of the dough you use.  Once you’ve cut out the mini cookies and don’t have room to cut out any more, you can form the dough back into a ball and roll it out again between 2 pieces of parchment paper.  This will help you really stretch the dough further and utilize as much as you can.  Obviously if you are using a large cookie cutter you will yield a smaller quantity.

Bake for 5-6 minutes.  You want the cookies to be a little crispy but not burnt.  This will give you the “crunch” you are used to when eating cereal.

Remove from the oven and cool completely.  I suggest sampling a few for good measure and quality control 🙂

Enjoy immediately as cereal in a bowl with some milk, snack on the cookies as is, or store in an airtight container for later use.

The recipe can be found here.

If you have a sweet tooth, you will LOVE these!  If you do not, they might be too sweet for you.  I thought it was the perfect combination but ate about half the normal serving I would have if I were eating normal cereal, because this is a lot of sugar.  Either way, I hope you give it a try!

Also, this recipe can easily be made Vegan, if you have dietary restrictions or follow a plant-based diet.  The chocolate chips are the only non-vegan item in the ingredient list so you can leave them out entirely or use vegan chocolate chips.

Happy Cooking!

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