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!
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.