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Chocolate Chip Cookie Cereal
Cookies
Ingredients:
Dry
- 90 g (¾ cup) all-purpose flour
- 75 g (¾ cup) oat flour
- 3 g (½ tsp) salt
- 2 g (½ tsp) baking powder
Wet
- 113 g (½ cup) unsalted butter, melted
- 120 ml (½ cup) maple syrup
- 60 ml (¼ cup) corn syrup
- 5 ml (1 tsp) vanilla extract
Mix-in
- 85 g (½ cup) finely chopped chocolate chips
Equipments:
- Large mixing bowl
- Whisk
- Rubber spatula
- Parchment paper
- Rolling pin
- Pizza cutter or sharp knife
- Baking sheet
Meal Prep Friendly
Freezer Friendly
Features:
Meal Prep Friendly
Freezer Friendly
Nutrition:
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Instructions:
Before you start:
- Make oat flour if needed — blend rolled oats in a blender or food processor until fine if you don't have store-bought oat flour.
- Melt the butter and let it cool slightly so it doesn't cook the other wet ingredients.
- Finely chop the chocolate chips — small pieces distribute more evenly through the thin dough than whole chips.
- Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper.
- Preheat the oven. Preheat to 350°F (176°C). Line a large baking sheet with parchment paper.
- Mix the dry ingredients. In a large bowl, whisk together 90 g (¾ cup) all-purpose flour, 75 g (¾ cup) oat flour, 3 g (½ tsp) salt, and 2 g (½ tsp) baking powder until evenly combined.
- Mix the wet ingredients. In a separate bowl, whisk together 113 g (½ cup) melted butter, 120 ml (½ cup) maple syrup, 60 ml (¼ cup) corn syrup, and 5 ml (1 tsp) vanilla extract until smooth.
- Combine into a dough. Pour the wet ingredients into the dry ingredients and stir until a thick, sticky dough forms. Fold in 85 g (½ cup) finely chopped chocolate chips until evenly distributed.
- Roll out the dough. Turn the dough out between two sheets of parchment paper. Roll very thin, about 3 mm (⅛ inch) thick — the thinner the dough, the crispier the cereal.
- Cut into small pieces. Remove the top parchment sheet. Using a knife or pizza cutter, score the dough into small bite-sized squares, about 1–1.5 cm. Transfer the whole sheet to your lined baking pan — pieces separate naturally once baked.
- Bake. Bake at 350°F (176°C) for 10 minutes, until the edges are golden brown and the pieces look dry and crisp.
- Cool completely. Let cool on the baking sheet for 15–20 minutes — the pieces crisp up further as they cool. Once cool, break apart along the scored lines.
Why these Ingredients
Oat flour — combined with all-purpose flour, oat flour adds a slightly nutty flavor and helps the dough crisp up into a true cereal-like texture rather than staying soft like a traditional cookie.
Corn syrup — works alongside maple syrup to keep the dough pliable for rolling thin and helps the baked pieces achieve a glossy, crisp finish rather than a dry, crumbly one.
Finely chopped chocolate chips — chopping (rather than using whole chips) lets the chocolate distribute evenly through the very thin dough, so every small cereal piece gets a bit of chocolate instead of a few pieces hogging it all.
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Common mistakes
- Cutting pieces too large — large squares stay chewy in the center instead of crisping all the way through. Keep pieces to 1–1.5 cm.
- Not rolling thin enough — a thick dough sheet won't crisp up into true cereal texture. Aim for 3 mm (⅛ inch).
- Pulling from the oven too early — the cereal continues to crisp as it cools, but it needs to be golden and dry-looking before coming out.
- Skipping the cooling time — the pieces are soft straight from the oven and firm up significantly as they cool. Don't break them apart while warm.
- Using whole chocolate chips — large chips create uneven, chunky pieces. Chop them finely so they distribute evenly through the thin dough.
Notes
- Texture check — the cereal should snap cleanly when cool. If pieces still feel soft or bendy after cooling, return them to the oven for a few extra minutes.
- Even thickness matters — use rolling pin guides or a thickness ruler if you have one, so all pieces bake at the same rate.
Prep in advance
- The dough can be made up to 2 days ahead and stored wrapped in the refrigerator. Let it sit at room temperature for 10 minutes before rolling, as cold dough is harder to roll thin.
Storage
- Room temperature — store in an airtight container for up to 1 week. If the cereal softens over time, re-crisp in a 300°F (150°C) oven for 5 minutes.
- Freezer — freeze in a sealed bag for up to 1 month. Thaw at room temperature; re-crisp in the oven if needed.
Swaps
- Honey can replace maple syrup 1:1, though this will no longer be vegan.
- Brown rice syrup can replace corn syrup for a less processed alternative — texture will be slightly less glossy.
- Mini chocolate chips can be used in place of finely chopped chocolate — no chopping required, similar effect.
- Whole wheat flour can replace all-purpose flour for a heartier texture and more fiber.
Chocolate Chip Cookie Cereal
6 cups
Prep 15 min
Bake 10 min
Ingredients:
Dry
- 90 g (¾ cup) all-purpose flour
- 75 g (¾ cup) oat flour
- 3 g (½ tsp) salt
- 2 g (½ tsp) baking powder
Wet
- 113 g (½ cup) unsalted butter, melted
- 120 ml (½ cup) maple syrup
- 60 ml (¼ cup) corn syrup
- 5 ml (1 tsp) vanilla extract
Mix-in
- 85 g (½ cup) finely chopped chocolate chips
Features:
Meal Prep Friendly
Freezer Friendly
Instructions:
- Preheat the oven. Preheat to 350°F (176°C). Line a large baking sheet with parchment paper.
- Mix the dry ingredients. In a large bowl, whisk together 90 g (¾ cup) all-purpose flour, 75 g (¾ cup) oat flour, 3 g (½ tsp) salt, and 2 g (½ tsp) baking powder until evenly combined.
- Mix the wet ingredients. In a separate bowl, whisk together 113 g (½ cup) melted butter, 120 ml (½ cup) maple syrup, 60 ml (¼ cup) corn syrup, and 5 ml (1 tsp) vanilla extract until smooth.
- Combine into a dough. Pour the wet ingredients into the dry ingredients and stir until a thick, sticky dough forms. Fold in 85 g (½ cup) finely chopped chocolate chips until evenly distributed.
- Roll out the dough. Turn the dough out between two sheets of parchment paper. Roll very thin, about 3 mm (⅛ inch) thick — the thinner the dough, the crispier the cereal.
- Cut into small pieces. Remove the top parchment sheet. Using a knife or pizza cutter, score the dough into small bite-sized squares, about 1–1.5 cm. Transfer the whole sheet to your lined baking pan — pieces separate naturally once baked.
- Bake. Bake at 350°F (176°C) for 10 minutes, until the edges are golden brown and the pieces look dry and crisp.
- Cool completely. Let cool on the baking sheet for 15–20 minutes — the pieces crisp up further as they cool. Once cool, break apart along the scored lines.
