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Cookie Crisp cereal

Cookie Crisp Cereal (Vegan & Gluten-Free)

Author Samah Dada


  • 3/4 cup almond flour, tightly packed
  • 1 1/4 cup gluten-free oat flour, tightly packed USE STOREBOUGHT - what we can grind at home using our own blender is not fine enough for this recipe.
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted and cooled
  • mini chocolate chips, crushed finely


  1. Preheat your oven to 350 degrees. Prepare a cookie sheet by lining with parchment paper.

  2. In a medium bowl, whisk together almond flour, oat flour, baking powder, and salt.

  3. Add the maple syrup into the bowl of flour and mix to combine.

  4. Finally, pour in the melted and cooled coconut oil. Mix until everything is fully incorporated.

  5. Fold in the crushed chocolate chips, you want them to be fairly fine so that we can easily form these into tiny cookies!

  6. Taking dime size amounts of dough, roll them into balls and flatten them on the baking sheet. They should be fairly flat so they bake crisp and evenly.

  7. Once you've formed all of them into cookie crisps, place in the oven for 20-25 minutes or until the cookies are golden brown around the edges. Let cool completely before serving. They will crispen up as they cool!