5 Ingredient Cookie Crunch Cocoa Puffs Homemade Cereal {Gluten Free}

  • Author: Lindsay Cotter
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: about 2 1/2 cups 1x


5 Ingredient Cookie Crunch Cocoa Puffs Homemade Cereal {Gluten Free}



  • 1 cup ground gluten free chocolate chip cookies (about 67 ounces). We use Udis Gluten Free Chocolate Chips Cookies
  • 1 ripe banana
  • 2 tbsp coconut oil
  • 24 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.


  1. Preheat oven to 350F.
  2. Place cookies in blender or food processor and blend until a meal/flour is formed.
  3. Next add in ripe banana, coconut oil, and optional vanilla. Blend again.
  4. Transfer to a large bowl
  5. Add in your cocoa powder and coconut flour. The more powder the more chocolatey it is.
  6. Roll batter into small cocoa puff size balls. A little smaller than marbles size.
  7. Place on greased baking tray.
  8. Bake for 30 minutes or so. It’s good to flip puffs over half way through baking if possible.
  9. Remove from oven once cereal is golden brown or hard enough to create a crunch. Let cool.
  10. Store in air tight container. Add extra cocoa powder or peanut flour and coat the bites. This is optional.
  11. Serve in a bowl with milk.
  12. Should last up to a month or so.


  • 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
  • Category: breakfast
  • Cuisine: American


  • 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

Keywords: homemade cereal, cocoa puffs recipe, gluten free cereal recipe


Nourishing Superfood Bowls Cookbook 5 Free Recipes Sneak PeekSign up & get 5 FREE RECIPES from my Nourishing Superfood Bowls Cookbook