Everybody has been posting their cookie cereal recipes on the gram for a while now. I know, I am late to the party (again). At first I thought I’d skip this new hype; cookies for breakfast isn’t really healthy, but I then I thought I can convert this into a great healthy addition to our breakfast repertoire. So here is my healthy cinnamon cookies cereal!

This cinnamon cookies cereal is made with oats and almonds just like homemade granola. I have ground both oats and almonds finely to be able to mix it into a dough with (vegan) butter, coconut oil and a bit of coconut sugar and then to cut bite-size cookies from it with a mini cookie cutter.

How I make this cinnamon cookies cereal?

It is so easy to make this healthy cookie cereal. The dough comes together fairly easily. Cutting the cookies is what takes the longest, but that is the part my kids love to most about making this cookie cereal.

Mix dry ingredients

In a medium mixing bowl I combine all the dry ingredients – oat flour, almond flour, white whole wheat flour, sugar, cinnamon and sea salt – together.

Mix wet ingredients

In another mixing bowl I mix all the wet ingredients – unsalted (vegan) butter, coconut oil and 3 tablespoons of water – together.

Add the dry to the wet ingredients

I mix the dry ingredients bit by bit into the bowl of the wet ingredients. If the dough is too dry I add more water (tablespoons by tablespoons) until a smooth ball forms.

Rolling out the dough

With a rolling pin I roll out the dough on a flour dusted countertop. I aim for a thickness of about ⅓ to ½ cm (around ⅕ of an inch). This works best for me, but you can also roll it out on parchment paper so when you cut out the cookies they are already on parchment paper and you only have to remove the excess dough.

Cut out mini cookies from the rolled out dough

Using a mini cookie cutter of choice (I used a mini star shape), I cut out cookies from the dough and I place them on a parchment lined baking tray.

After I cut out all the cookies, I roll out the leftover dough again and cut more cookies from it. If I have any more dough left after that I just make one big cookie (to treat myself! or 2 and I give them to my boys).

Bake the mini cookies

In a preheated oven I bake the mini cookies for 15-20 minutes until the edges are golden brown and crispy. I let them cool off completely on a cooling rack. Once cooled off they have turned even crispier. Now they can be stored in a container and served as cereal for breakfast!

Having this cinnamon cookies cereal puts a smile on my face. A bowl of cuteness to start the day with! And it goes without saying that this is my kids’ favorite breakfast. This cinnamon cookies cereal is:

crunchy – wholesome – cinnamon infused – fun and easy to make with kids – & so delicious

This is such a fun new addition to our breakfast routine. We hope you love it as well! Do you need more breakfast inspo? What about homemade granola? Or maybe this blueberry oatmeal bake, coconut crusted french toast or oats and almonds pancakes. Or even better my 8 favorite healthy, easy and quick breakfast recipes gives you all the inspiration you need!

Cinnamon cookies cereal

Cute mini cookies, that are healthy enough to have for breakfast with some milk poured over them! Use whatever mini cookie cutter you have!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Servings 4 servings

Calories 319 kcal

Equipment

Mini cookie cutter

Ingredients

35 gr oat flour (approx. ¼ cup)
35 gr almond flour (approx. ¼ cup)
50 gr white whole wheat flour (approx. ⅓ cup)
2-3 tsp ground cinnamon
1 tsp sea salt
50 gr coconut sugar (approx. 4 tbsp)
35 gr (vegan) butter (or use margarine)
35 ml coconut oil (a bit more than ⅛ cup)
4-6 tbsp water

Instructions

Preheat the oven to 350F/175C and line a baking tray with parchment paper.
In a medium mixing bowl combine all the dry ingredients: oat flour, almond flour, white whole wheat flour, sugar, cinnamon and sea salt.
In another mixing bowl mix all the wet ingredients: unsalted (vegan) butter, coconut oil and for now 3 tablespoons of water.
Mix the dry ingredients bit by bit into the bowl of the wet ingredients. If the dough is too dry add more water, tablespoons by tablespoons, until a smooth ball forms.
Dust your countertop with a bit of flour. Now with a rolling pin roll out the dough. It should be about ⅓ to ½ cm thick (around ⅕ of an inch).
Using a mini cookie cutter of choice, cut out cookies from the dough and place them on prepared baking tray.
Or you can roll out the dough on parchment paper. This way the cut out cookies are already on parchment paper and you only have to remove the excess dough.
After you have cut out all the cookies from the rolled out dough, roll out the leftover dough again and cut some more cookies from it.
Bake the mini cookies in the preheated oven for 15-20 minutes until the edges are golden brown and crispy.
Let them cool off completely on a cooling rack so they become even crispier. Now they can be stored in a container and served as cereal for breakfast!

Notes

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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