3 Best Cookie Cereal Recipes

Two words. Instagram. Trends. Have you seen this new cereal trend going around? More often I am seeing the pancake cereal trend… and to be quite honest it really did not intrigue me. I think the thought of having to flip a whole bunch of tiny pancakes really threw me off. I will admit that they look super cute because they’re so tiny, but I would rather have a giant fluffy pancake all to myself. That being said, I’ve decided to try out the cookie cereal trend because the classic combination of milk and cookies sounds better to me anyways. That… and I may be a cookie addict. So of course I decided to create the classic chocolate chip cookie in a mini size, a bit less on the chewy side, and more on the biscuit side for a perfect flavour and texture pairing with milk. However, I did not feel satisfied creating this cookie with one flavour only. If I’m going to make cookie cereal I’m going to go big or go home, so I created two more cookie cereals of my favourite kinds of cookies. Double chocolate, and oatmeal chocolate chip… with walnuts.

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These cookies are not only a great snack, great with milk, great with your morning cappuccino, the oatmeal chocolate chip cookie cereal is actually quite a viable choice for a great and healthy breakfast. It also unexpectedly became my family’s favourite choice. What more could you ask for?! Here are the three recipes below, along with the video tutorial that I highly recommend you check out.

Happy Saturday, stay safe and sane!

EDIT: I had a typo on the chocolate chip recipe, I corrected it to 1-1/2 cup from 1-1/5 cup.

Classic Chocolate Chip Cookie Cereal

  • Difficulty: Easy
  • Print

This recipe makes about 50-60 cereal pieces or 3 trays full.

Ingredients

60g (1/2 cup) soft butter
104g (1/2 cup) brown sugar
2 eggs
3g (1/2 tsp) vanilla extract
200g (1-1/2 cup) all purpose flour
4g (1 tsp) baking powder
1g (1/4 tsp) salt
100g (2/3 cup) chopped or mini 70% dark chocolate chips

Method

  1. In a large mixing bowl, cream together the butter and sugar until just combined and smooth.
  2. Add in the eggs, one a time, stirring between each addition.
  3. Add the vanilla extract and mix it in.
  4. In a separate medium mixing bowl, sift and whisk the flour, baking powder and salt.
  5. Add the dry ingredients to the wet ingredients and mix it gently until just combined. Add the chocolate chips and stir.
  6. Place into plastic wrap, forming the dough into a square, and chill in the fridge for 8hrs or freeze for about 2-3 hours until completely chilled and firm.
  7. Preheat the oven to 325F/163C.
  8. Unwrap the dough, and cut into small cubes about 1-1.5cm x 1-1.5cm.
  9. Place onto a baking tray, leaving about 1/2 an inch of space between each cookie dough ball and bake for 10-12 min or until the edges are browned and the tops are matte.
  10. Lower the temperature to 300F/150C and bake for an additional 8-10 min or until a cookie cut in half looks dry inside. This part is optional but recommended for keeping the cookies crisp when dunking in milk.
  11. Let it cool completely before eating.

Double Chocolate Chip Cookie Cereal

  • Difficulty: Easy
  • Print

This recipe makes about 50-60 cereal pieces or 3 trays full.

Ingredients

60g (1/2 cup) soft butter
104g (1/2 cup) brown sugar
2 eggs
3g (1/2 tsp) vanilla extract
5g (1 tsp) coffee extract (1/2 tsp instant coffee + 1/2 tsp hot water)
140g (1 cup) all purpose flour
60g (2/3 cup) cocoa powder
4g (1 tsp) baking soda
1g (1/4 tsp) salt
100g (2/3 cup) chopped or mini 70% dark chocolate chips

Method

  1. In a large mixing bowl, cream together the butter and sugar until just combined and smooth.
  2. Add in the eggs, one a time, stirring between each addition.
  3. Add the vanilla extract and coffee extract and mix it in.
  4. In a separate medium mixing bowl, sift and whisk the flour, cocoa powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and mix it gently until just combined. Add the chocolate chips and stir.
  6. Place into plastic wrap, forming the dough into a square, and chill in the fridge for 8hrs or freeze for about 2-3 hours until completely chilled and firm.
  7. Preheat the oven to 325F/163C.
  8. Unwrap the dough, and cut into small cubes about 1-1.5cm x 1-1.5cm.
  9. Place onto a baking tray, leaving about 1/2 an inch of space between each cookie dough ball and bake for 10-12 min or until the tops are matte.
  10. Lower the temperature to 300F/150C and bake for an additional 8-10 min or until a cookie cut in half looks dry inside. This part is optional but recommended for keeping the cookies crisp when dunking in milk.
  11. Let it cool completely before eating.

Oatmeal Chocolate Chip Cookie Cereal

  • Difficulty: Easy
  • Print

This recipe makes about 50-60 cereal pieces or 3 trays full.

Ingredients

60g (1/2 cup) soft butter or coconut oil
50g (1/4 cup) brown sugar (can be substituted for coconut sugar)
50g (1/4 cup) coconut sugar
2 eggs*
3g (1/2 tsp) vanilla extract
266g (2-2/3 cup) ground oatmeal
4g (1 tsp) baking powder
1g (1/4 tsp) salt
50g (1/3 cup) chopped or mini 70% dark chocolate chips
50g (1/3 cup) chopped walnuts
30g (2 tbsp) milk (I used macadamia milk, any type of milk will do)

* Can be substituted for flax eggs (2 tbsp ground flaxseed + 6 tbsp water, and set to hydrate for 15 minutes before using)

Method

  1. In a large mixing bowl, cream together the butter and sugar until just combined and smooth.
  2. Add in the eggs, one a time, stirring between each addition.
  3. Add the vanilla extract and mix it in.
  4. In a separate medium mixing bowl, sift and whisk the flour, baking powder and salt.
  5. Add the dry ingredients to the wet ingredients and mix it gently until just combined. Add the chocolate chips and stir.
  6. Place into plastic wrap, forming the dough into a square, and chill in the fridge for 8hrs or freeze for about 2-3 hours until completely chilled and firm.
  7. Preheat the oven to 325F/163C.
  8. Unwrap the dough, and cut into small cubes about 1-1.5cm x 1-1.5cm.
  9. Place onto a baking tray, leaving about 1/2 an inch of space between each cookie dough ball and bake for 10-12 min or until the edges are browned and the tops are matte.
  10. Lower the temperature to 300F/150C and bake for an additional 8-10 min or until a cookie cut in half looks dry inside. This part is optional but recommended for keeping the cookies crisp when dunking in milk.
  11. Let it cool completely before eating.

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