Description
5 Ingredient Cookie Crunch Cocoa Puffs Homemade Cereal {Gluten Free}
Ingredients
Scale
- 1 cup ground gluten free chocolate chip cookies (about 6–7 ounces). We use Udis Gluten Free Chocolate Chips Cookies
- 1 ripe banana
- 2 tbsp coconut oil
- 2–4 tbsp cocoa powder
- 1/2 cup sifted coconut flour (just make sure coconut flour is fine not clumpy)
- Optional Vanilla Extract
- Optional Peanut Flour or powder. See notes for brand.
Instructions
- Preheat oven to 350F.
- Place cookies in blender or food processor and blend until a meal/flour is formed.
- Next add in ripe banana, coconut oil, and optional vanilla. Blend again.
- Transfer to a large bowl
- Add in your cocoa powder and coconut flour. The more powder the more chocolatey it is.
- Roll batter into small cocoa puff size balls. A little smaller than marbles size.
- Place on greased baking tray.
- Bake for 30 minutes or so. It’s good to flip puffs over half way through baking if possible.
- Remove from oven once cereal is golden brown or hard enough to create a crunch. Let cool.
- Store in air tight container. Add extra cocoa powder or peanut flour and coat the bites. This is optional.
- Serve in a bowl with milk.
- Should last up to a month or so.
Notes
- For gluten free cookies, we use Udis
- For peanut flour or powder I use peanut flour via Amazon
- Estimated Nutrition based on 3/4 cup serving using Udis Gluten Free Cookies
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: breakfast
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 228
- Sugar: 11.6g
- Sodium: 83.4mg
- Fat: 12.2g
- Saturated Fat: 7.4g
- Carbohydrates: 28.7g
- Fiber: 8.1g
- Protein: 3.5g
- Cholesterol: 3.8mg