We are having cookies for breakfast! Yup, that’s right, cookies. Not just any old cookie either. We are having oatmeal chocolate chip cookies…yummmm!! Cookies and milk:).
Okay, okay, it’s actually cereal, but it is de-li-cious!!! It’s not super sweet. Don’t get me wrong, I like sweet things, but there are some cereals out there that are so sweet they actually make your teeth hurt!
When my kids were little, I didn’t like going down the cereal aisle in the grocery store. My son would bring me boxes of Fruity Pebbles, Fruit Loops (we all know they don’t have ANY fruit in them!). I used to call it “junky” cereal. Sometimes I would let them pick out a box and they could have it occasionally as a treat:).
Making mini versions of my favorite food and turning them into cereal is fun! Remember the mini pancakes I posted a couple of weeks ago? You’ve heard of thinking outside the box? Well, I’ve been “baking” outside the box:).
I used healthier ingredients in this cereal. If you don’t like the taste of coconut, use refined coconut oil. The oil helps to keep the cookies from spreading. They will hold their “cookie” shape. I used 1 large egg, but you can swap it out with 1 tablespoon of ground flaxseed if you want to keep it vegan. You can use mini semi-sweet chocolate chips, or they can be omitted altogether. I’m a total chocolate lover, so that’s not even an option!! I use old fashioned (gluten free) organic grain rolled oats, but any rolled oat will work.
Rolling the cookies does take some time (about 10 minutes a tray, and it make 2 trays). I divided the dough into 4 sections and rolled them into 12″ logs with a 1″ circumference. Wrap in plastic wrap or parchment. Chill for about 5 minutes in the freezer. The chilling helps with the cutting and shaping process.
You can place them on the cookie sheet without rolling them, but I like the way they look by gently rolling into a ball shape and place on the prepared baking sheet. You could get your children to help. It would make the process go much faster:)!
Bake them for 7-9 minutes (350° Fahrenheit).
Allow the cereal to completely cool on the trays and store in an airtight container. I make mine the night before, and they are ready to enjoy first thing in the morning.
Pouring the milk on top of these delicious little morsels is like eating a bowl of dunked cookies (and who doesn’t like to dunk their cookies in milk?).
This cereal can be enjoyed on their own or as a snack too!
- 1/2 cup refined coconut oil (110 grams)
- 1/8 cup coconut or granulated sugar (25 grams)
- 1/4 cup dark brown sugar (57 grams)
- 1 teaspoon pure vanilla
- 1 large egg (or 1 tablespoon flaxseed)
- 1 1/4 cups whole wheat or all-purpose flour (160 grams)
- 3/4 cup gluten free old fashioned rolled oats (61 grams)
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 3/4 cup mini semi-sweet or sugar free chocolate chips (130 grams)
Whisk the flour, oatmeal, baking soda and salt together in a small bowl. Beat the coconut oil, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy (about 2 minutes). Scraping the bowl and beaters as needed. Add the egg and mix well. Add the flour/oatmeal mixture and mix until combined. Stir in the mini chocolate chips.